This is a good base for a soup. I used golden beets for this recipe instead of regular beets. I cooked the leeks down, with the beet greens from the bunch, in some of the beet juice that was left over after roasting. I would highly recommend using a veggie or chicken broth here because only using water would make it very bland. I also added extra garlic but still will have to add more next time (maybe a whole head). Mixed in some creme fraiche at the end, too. :)

Delicious! But peeling beets not necessary here. It's a rustic soup, beet skin has tons of nutrients, lots of flavor, and you're throwing everything in a blender or food processor right? So keep the skin to save the work and the mess. And if you don't have vegetable stock on hand, chicken stock is great here too (water does not cut it).

This is a fantastic soup! I make it in double or triple batches and freeze it for grab & go lunches

I loved this soup. Using Vegetable stock is probably a good idea. I will try that next time. It was a bit bland at first, but I seasoned it with Mrs.Dash, Salt & Pepper, and Six Pepper blend. I will be adding this recipe to my rotation.

I loved this soup. Using Vegetable stock is probably a good idea. I will try that next time. It was a bit bland at first, but I seasoned it with Mrs.Dash, Salt & Pepper, and Six Pepper blend. I will be adding this recipe to my rotation.

My husband and I both loved this soup. It was delicious everytime I made it. I sauted the beet greens with olive oil and more garlic and salt and put them on top of the soup for a garnish. Its wonderful.

This soup was a major fail for me. It was incredibly bland and had zero flavor. I felt that maybe my beets weren't big enough for the amount of water used. I might try it again with larger beets (maybe golden instead of red) and vegetable stock in place of the water. I had never had beet soup before and this definitely was not the best recipe to use for my first try. Disappointed!

With a few tweaks this soup is AMZING. Use homemade vegetable stock in place of the water. Up the garlic to 1/2 to a whole head for more flavor, and when you roast the garlic keep the cloves attached to each other. They are less likely to overcook or cook unevenly that way. Puree in a high powered blender like a Vitamix for velvety soup. And MOST important - this soup needs to sit at least 24 hours before serving. I thought it was best on days 3-4.

This was palatable but wish I tasted more of the garlic - will increase maybe a few more cloves. Need some seasoning too. The beets peeling after being roasted was amazing to see how easy skin peeled away! But this veggie can do serious damage with the juice - protect your favorite clothes, dishtowels, cutting boards and surfaces!

The lemon adds so much brightness to the flavor, which is surprisingly deep. Sensational vegan soup. I was enthralled while making it---the effects of the cleanse no doubt!--the jewelled, vibrant colors were enchanting. The finished soup was a gorgeous, velvety matte burgundy.