With two golden beets remaining from last week’s veggie box and leeks from this week’s delivery, I decided to use them for a beet soup. It had a really interesting flavour - sort of a mix between a carrot and parsnip soup. Very easy and in the end, very delicious.

Boyfriendly rating: 5/5

Roasted Golden Beet Soup

• 2 large golden beets
• 1 Tbsp olive oil
• 1 cup thinly sliced leeks (white and light green parts only!)
• 1 clove garlic
• Approximately 4 cups vegetable stock
• Plain yogurt for serving
• Salt and white pepper
• 1 tsp tarragon
• 1 tsp thyme

Method:

Preheat oven to 400F. Peel beets and slice into quarters. Wrap beets tightly in tin foil and bake for 1 hour. Remove and let cool. Slice into bite size pieces.

Add oil to a large saucepan (I used a dutch oven) over medium heat. Add the leeks and saute for 3-4 minutes. Add garlic and cook for one more minute.

Add beets and vegetable stock. Bring to the boil. Cover and simmer for 10-15 minutes.

Using a handblender, blend soup to desired consistency.

Serve in bowls with a large dollop of yogurt.

Serves 4.