Roasted Beet and Garlic Soup to Ward off the Vampires!

Ingredients

• 5 cups beets, peeled and chopped into 1″ pieces
• 1 Imperfect garlic bulb
• 1/2 cups  yellow onion, chopped
• 4 tbsp  olive oil, divided
• 1/2 tsp paprika
• 1 bay leaf
• Salt and pepper, to taste
• 5 cups vegetable or chicken stock
• 2 cups cream or whole milk

Instructions

• Preheat oven to 375º F.
• Toss Imperfect beets with 2 Tbsp Imperfect olive oil and plenty of salt and pepper. Spread in a single layer on a parchment-lined baking sheet and roast 20-25 minutes until tender. At the same time, slice the top off of the Imperfect garlic bulb, rub the exposed cloves with a little olive oil and wrap tightly in parchment paper or foil. Roast the garlic along with the beets until cloves are tender (the garlic may need 30-35 minutes).
• In a heavy bottomed stock pot, heat the remaining olive oil and cook onions until translucent and tender, 6-7 minutes. Add the roasted beets and garlic cloves, skin removed, to the pot. Stir in the paprika and bay leaf and add the broth. Bring to a boil then lower heat and simmer, covered, for 20 minutes.
• Discard the bay leaf and transfer soup to a high-speed blender. Process until very smooth. Return to the pot, stir in cream and adjust seasonings to taste. Top with toasted pepitas and microgreens, or a little sour cream. Enjoy!

Recipe Variations

Root veggie soups like this are a great way experiment with your favorite soup garnishes. We love homemade croutons (use up old bread!), yogurt, and fresh herbs like thyme or oregano. If you’re roasting garlic for this recipe, roast a few extra heads to have around for other dishes. Roasted garlic is fantastic in pasta, salad dressing, or as part of a healthy veggie dip!