Golden Roasted Beet & Garlic Soup

• 3 Beets
• 1 teaspoon Olive Oil
• 1 bulb Garlic
• 1 Leek
• 1 Tablespoon Butter
• 1 Potato
• 1/4 cups White Wine
• 3 cups Vegetable Stock
• 2 sprigs Thyme
• 1 Handful Of Parsley

1. Preheat oven to 350u0b0F.
2. Peel beets and chop off the ends. Cut into smallish chunks, sprinkle with the olive oil. Wrap in tinfoil.
3. Take the whole head of garlic, skin and all, and wrap in tinfoil. Roast the beets for 1 hour and then garlic for 30 minutes. When done, set aside to cool off. Take garlic out of skin.
4. Cut and saute leeks in butter for about 2 minutes, just until they start to wilt.
5. Meanwhile, peel potato and cut into small cubes. Add to the pot and continue sauteing for another minute. Add wine and simmer until it just about evaporates.
6. To the pot, add stock, beets, garlic, thyme and parsley. Mix and let simmer for about 20 minutes or until potato is soft.
7. Take out a hand blender or a regular old blender and blend.

beets, olive oil, garlic, butter, ubc, vegetable stock, thyme, handful of parsley

Taken from tastykitchen.com/recipes/soups/golden-roasted-beet-garlic-soup/ (may not work)