How to Make Roasted Beet Soup
Step #1: Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius) and line a rimmed baking sheet with foil. In a large, stain-proof mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes. I peel them standing over the sink so the skins don’t fly everywhere, and sometimes I even wear gloves if I’m worried about my hands getting stained. I usually don’t worry about this because I’m such a total homebody. But sometimes, if I have plans to leave the house in the coming days, I’ll do what I can to keep from tie-dying my own skin. Step #2: Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant. Step #3: Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes). To reheat, thaw it overnight in the fridge if frozen, and warm it on the stove over medium heat until heated through. Avoid boiling to preserve the texture and flavor. Reheating in a microwave is also an option, using a microwave-safe container and stirring occasionally to ensure even heating.
