In the Kitchen: Beet Soup Recipe

Beets are one of those foods you either typically love or hate. As one who previously despised beets, I'm surprised to be sharing with you a recipe I found to be quite savory. Not only did it taste good, but it froze beautifully as well. I'll be using it as one of go-to convenience freezer foods in the future. So here's how you make it:

• Cut into chunks and roast one beet in the oven on 400 degrees, sprinkled with olive oil, salt and pepper. Remove from oven once a fork can easily pierce the beet.
• While beet is roasting boil one large red potato.
• When beet is almost done roasting begin roasting 3 garlic cloves and 3 shallots.
• Dice cooked potato and add to a simmering pot of veggie broth, then add roasted beet, garlic, shallots
• Season soup with thyme, parsley, salt, and pepper to taste
• Add 1 tbsp of balsamic vinegar (or more if you'd like) and continue simmering for a few minutes.
• Take cooked soup of stove and puree in blender or with stick blender
• Garnish soup with extra parsley, olive oil, and balsamic. You can also add pieces of goat cheese   if non-vegan.

This pairs well with garlic bread. Enjoy!