Roasted Beet Soup Recipe

Preheat oven to 375°F. Cut the beets into small pieces and toss with olive oil. Spread onto a baking sheet and roast for 30 minutes, or until tender.

In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.

Add the roasted beets and vegetable broth to the pot. Simmer for 15 minutes.

Use an immersion blender or transfer soup to a blender and puree until smooth.

Season with salt and pepper to taste.

Serve hot with a dollop of sour cream and parsley for garnish.