1 hour 30 minutes| Serves 4
I picked up the idea for this recipe from a cafe in Lisbon, Portugal. When I made it today, Oliver couldn’t get enough even though we had just wrapped up lunch.
5 large red beets, leaves removed
4 zucchini, quartered lengthwise and diced
2 cloves garlic, finely chopped
2 tablespoons olive oil
4 cups veggie broth
Preheat oven to 425. Wrap beets in tin foil and roast in oven for 1.5 hours. In the meantime, saute zucchini and garlic in olive oil for 10 minutes. Add broth and bring to a boil. When they are fully cooked, quarter beets and add to soup pot. Use immersion blender to puree soup. Serve warm.