Roasted Beet Soup

6 ingredients
2 steps

Ingredients

  • 1 lb fresh beets without tops
  • 2 tbsp olive oil
  • 1 cup chopped leeks
  • 3/4 cup diced baking potato
  • 1 tsp fresh thyme leaves
  • 3 cups chicken broth

Directions

  1. 1
    Preheat oven to 400°F. Coat beets in 1 tbsp oil then place in a baking dish. Cover tightly with foil and bake for 1 hour, or until tender. Let cool then peel and dice beets.
  2. 2
    In a medium saucepan over medium heat, cook leeks in remaining oil for 2 mins, or until tender. Add potato, thyme and chicken broth. Simmer for 15 mins. Puree until smooth. Season.

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