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Roasted Beet and Garlic Soup with Chèvre

Adapted from Whole Living
  • minutes
  • Serves

INGREDIENTS

2

Bay leaves

6

Beets, medium to large

1

head Garlic

2

Leeks, large

2 tsp

Thyme, fresh leaves

4 cups

Vegetable stock

1

Kosher salt and freshly cracked pepper

3 tbsp

Canola oil

2 tbsp

Olive oil, extra-virgin

4 tsp

Sherry vinegar

6 oz

Chevre