Beet and roasted garlic soup

• Vegetarian
• Gluten free

• Produce

  • 6 Beetroots, medium
  • 2 Carrots, medium
  • 1 head Garlic
  • 2 Onions, medium
  • 3 tbsp Parsley

• Canned Goods

  • 1 liter Vegetable stock

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Dairy

  • 1 Light cream

• Beer, Wine & Liquor

  • 50 ml White or red wine, dry

Found on garlicmatters.com

Description

Ingredients

• 6 medium beetroots (bulbs only)
• 1 head (or 8-10 cloves) of garlic
• 6 tbsps. of olive oil
• 2 medium carrots
• 2 medium onions
• 3 tbsps. of finely chopped parsley
• 1 l of vegetable stock (or water)
• 50 ml of dry white or red wine
• Salt & pepper to taste
• Light cream (can be sour) for serving - optional

Directions

• Preheat oven to 200C (400F).
• Halve cleaned beets and place on a piece of aluminium foil big enough to wrap it around the beets and garlic head together.
• Take most of the papery wrappers off the garlic head and trim ¼ inch off the top to expose the garlic cloves tops.
• Drizzle 3 tbsps. of olive oil over the beets & garlic, wrap the aluminium foil around them and place in the ovenproof dish to roast for 1 hour.
• In a deep pan sweat roughly chopped onions and carrots in the remaining 3 tbsps. of oil.
• When the beets and garlic finished roasting open the foil and let them cool down a bit. Squeeze the garlic cloves from the garlic head wrappers and add along with the beets and stock into the pan with onions and carrots. Bring the soup up to boil.
• Turn the heat down to low, add wine, parsley and simmer for another 10-15 minutes.
• Transfer the content of the pan to a blender and liquidate; add salt, pepper to taste.
• Serve hot with a bit of cream – optional.