Roasted Garlic Beet Soup with Mustard-Spiked Yogurt

Not only are beets beauiful, they are a nutritional powerhouse, loaded with vitamins, nutrients, and antioxidants. Filled with earthy, rich flavour they are surprisingly versatile and can be enjoyed in so many different ways - raw in a salad, sweetly roasted in pasta, and as the base for a soup like this one.

Roasted Garlic Beet Soup with Mustard-Spiked Yogurt

2 ¼ lb beets
1 head garlic
1 T + ½ t coconut oil
3 leeks
1 t salt
2 t dried thyme
3 bay leaves
4 C vegetable broth
1 T lemon juice
½ t black pepper
½ C yogurt
1 t dijon


  • Wrap each beet in foil and place on a baking sheet. Slice the garlic clove just below the stem to reveal the cloves. Spread ½ t coconut oil on top and wrap with foil. Place on a baking sheet with the beets and roast for about 45 minutes.
  • Remove dark green tops of the leeks and slice the white and light-green part in half, rinse, and then slice crosswise into chunks.
  • Melt 1 T coconut oil over medium heat in a large stockpot. Add the leeks and a few pinches of salt and stir. Add the thyme and bay leaves and cook until leeks are softened, 5 mins.
  • When beets are cool enough to handle, slip off their skins, cut them into chunks and add to the pot with the leeks. Add the broth, bring to a boil, reduce heat to low, and simmer until the leeks are completely soft, 3-4 minutes. 
  • Remove foil from garlic and squeeze bulb from the bottom to extract cloves directly into a blender. Discard the bay leaves from the pot and pour the contents and lemon juice into the blender. Blend until smooth and season with salt and pepper. 
  • Stir yogurt and mustard together, swirl into each bowl of soup, enjoy!
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    Recipe via, Naturally Nourished by Sarah Britton

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