Preheat oven to 375°F. Spread beets, onions, and garlic evenly in one layer on a rimmed baking sheet. Sprinkle with rosemary and drizzle with oil. Roast for 45 minutes, or until garlic is slightly browned and soft.
Bring broth to a boil over medium-high heat in a large saucepan or soup pot. Peel roasted garlic and add with roasted vegetables to the pot. Reduce heat and simmer for 15 minutes, or until beets are soft.
Ladle ½ cup of the broth and some of the vegetables into the jug of a blender. Blend at high speed for 1 minute, or until smooth. Empty puréed vegetable mixture into a bowl.
Repeat until all of the vegetables have been puréed. Return to the pot, stir, and heat through. Taste and add salt to taste.
Ladle soup into six or eight bowls. If desired, top with 2 tablespoons of yogurt and 1 tablespoon horseradish, or pass yogurt and horseradish separately.
You’ve Got Options
If you haven’t tried roasted beets, you may find that you actually like (dare I say, love) the taste—roasting vegetables brings out their sugars, caramelizing the veggies to render them sweet, nutty, and very agreeable.
Of course, if you like a more rustic, chunky soup, omit steps 3 and 4, but don’t forget to taste and add salt if required.
Makes 6 to 8 Servings
6 small to medium beets (about 3 pounds), trimmed and quartered (see options)
2 medium onions, trimmed and quartered
6 large cloves garlic, unpeeled
2 tablespoons dried rosemary
3 tablespoons extra-virgin avocado oil
6 cups vegetable broth
¾ to 1 cup vegan yogurt
6 to 8 tablespoons prepared horseradish
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.