On the Menu: Roast Beet, Shallot and Garlic Soup

Warm soup is the perfect anecdote to the cold winter days we find ourselves in right now - this one is packed full of seasonal vegetables to boot!
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Beets are some of our favorite winter vegetables—they are tasty when simply roasted but we also love to puree them to perfection in a soup. They are chock full of nutrients, especially for women. Females tend to be low in iron, and for many of us, it is helpful to find sources of iron other than the animal variety. Beets are perfect addition to our diet, plus they have been said to fight depression—let's call it a delicious way to ward off those winter blues!

Regardless of the weather outside your door, it's bound to drastically shift this time of year, which is why we love keeping soup in the refrigerator—the perfect comfort food for cozy evenings that are well within reach after a long work day. 

6 beets ( 3 red garden beets & 3 golden beets)
8 garlic cloves
1 shallot, chopped
1 teaspoon of pepper
4 tablespoons of olive oil
1/2 tablespoon of salt
1 bay leaf
1 teaspoon of thyme
28 ounces of vegetable broth 

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1. Pre-heat oven to 400 degrees. Sever leafy greens from beets, clean and chop into pieces the size of a quarter.

2. In a mixing bowl, toss beets, garlic clovers, 3 tablespoons olive oil, pepper, salt and thyme. Scatter the mixture across baking sheet lined with aluminum foil to prevent burning.

3. Roast veggies for 30 minutes until beets are tender. In a pot, saute shallots in 1 tablespoon of olive oil and a sprinkling of salt for 5-6 minutes. Add roasted garlic and beets to pot along with the vegetable broth and bay leaf. Let simmer on medium heat until it comes to a boil.

4. Remove bay leaf and let it cool for a few minutes. Puree until smooth. Add additional seasoning if desired and serve warm.

p.s. Serve with our favorite homemade crusty loaf of bread!