Roasted Garlic and Beet Soup

Hey Friends!

This all started because I got home early enough to watch the rerun of The Wendy Williams Show. And of course on the day I catch her, Martha Stewart is the guest. Martha just exudes a level of perfection that I don't think any human was ever meant to achieve. But because she showed colourful soups in simple drinking glasses, I felt that I couldn't be outdone (seriously, how would she know?) So after looking up her recipe and making a few tweaks, I got my supplies from the food store and got started. Can you believe I actually made three different soups in just under 2 hours? I made a roasted garlic and beet soup (even though I hate beets), potato and mushroom soup and carrot ginger soup (recipes to come later this week). 

So take THAT Martha Stewart!

Beets may take a while to roast, but their powerful healthy status makes it worth the wait. I added the apple to sweeten the taste because it was far too bitter.

Roasted Garlic and Beet Soup


  • 1 can whole beets

  • 2 tablespoons olive oil

  • 1 teaspoon garlic & pepper seasoning

  • 1 large celery stalk, thinly sliced

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 1 medium Gala apple, diced

  • Coarse salt and pepper

  • 2 tablespoons lemon juice


  1. Heat 2 tablespoons olive oil in a pot over medium heat. Add celery and cook, stirring, until tender, 2 to 4 minutes. Add beets and garlic, thyme, bay leaf, and 2 cups water and 1 cup vegetable broth. Season with salt and pepper.

  2. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender (with the apple) until smooth. Stir in lemon juice and adjust seasoning to taste.