Summer Beet Soup

Prep and cook time:  1½ hours      Serves 6

3-4  medium beets, peeled and ends trimmed
2     tablespoons avocado oil, plus more for drizzling
6     unpeeled garlic cloves
1     large leek (white and light green part), thinly sliced
1½  teaspoons fresh basil leaves, cut into ribbons
1     bay leaf
2     tablespoons lemon juice
½    teaspoon powdered turmeric
coarse salt and ground pepper
Sea veggie flakes (kelp, nori, dulse) for garnish

Heat oven to 400 degrees. Drizzle beets with oil and roast about 1 hour or until very tender when poked with a fork. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Let cool, peel, and quarter. Squeeze garlic from skin. Set aside.

Heat 2 tablespoons oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, basil, bay leaf, and 3 cups water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then purée in a blender until smooth. Stir in lemon juice and adjust seasoning to taste. Sprinkle with sea veggie flakes (kelp, nori, dulse) for garnish.

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