Roasted Beet Soup

Roasted Beet Soup
I’m nearing the end of week two of the 28 day mind and body challenge and my body already feels so much better, I’ve slowly started becoming more active again, since I’ve incorporated protein back into  my regimen. I also accomplished my first 5k in almost two years yesterday at the TMC Get Moving Half Marathon and 5k, benefitting in part to Big Brothers Big Sisters of Tucson. For not having gone running in almost two months, I was pretty happy with how I did, plus it helped that I was running alongside my coworker until the last leg of the race. I’m going to need to work on endurance when I begin training for a half marathon next year with friends.Roasted Beet Soup

The most amazing thing about racing is the immense feeling of inspiration and determination once you finish. It feels good to get back into things again. Which also makes me happy that after fixing some computer issues, I was able to share this soup post, which was meant for last week.

So this cleanse, it has a lot of soup, which I don’t mind because it’s one of my favorite things to eat. This Roasted Beet Soup, part of week one, is one of my favorites, not only because beets are just delicious but they’re packed with powerful nutrients . Each time I make it, a new ingredient gets added or changed. It’s a simple, sweet and earthy soup that is too good to eat anytime, and perfect for this time of year.
IMG_8656 Roasted Beet Soup


Roasted Beet Soup

Ingredients {Serves 4}

3 medium – Beets

2 tablespoons – Extra Virgin Olive Oil {plus more for drizzling}

1 – Garlic Clove 

1 large – Leek {thinly sliced

1 teaspoon – Fresh Rosemary leaves

1 – Bay Leaf

2 tablespoons – Fresh Lemon Juice

Coarse salt and pepper

Dash of Cayenne – Optional

Recipe {Adapted from Whole Living}

Pre-heat oven to 400 degrees. Drizzle beets with olive oil, garlic and rosemary.  Roast in foil until tender, about 1 hour. Unwrap beets, let cool, peel, and quarter, set aside.

Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender {6 to 8 minutes}. Add beets and garlic, rosemary, bay leaf, and 3 cups water. Season with salt and pepper.

Bring to a boil, reduce heat and simmer {5 minutes}. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.


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