Instagram alert! This ruby-red soup is tailormade for pictures with the splash of white crème fraiche and dots of green pumpkin seeds on top. Many beet soups can be too thin, but not this one: russet potato adds starchy body and leeks add a warm, oniony flavor. Leeks can get some dirt and grit in between their tightly packed layers. Thankfully, there’s an easy way to clean them. Just slice off the dark green tops and the root end. Then, slice the stalk vertically from end to end. Hold the halved stalk under running water while prying the layers gently apart to get water through them, then proceed with chopping.
2 pounds red beets, peeled and chopped
1 large russet potato, peeled and chopped
3 tablespoons olive oil, divided
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 medium leek, chopped (about 1¼ cups)
4 cups vegetable broth
1 tablespoon chopped fresh thyme
1 tablespoon red wine vinegar
Crème fraîche and toasted pumpkin seeds, for garnish
Toasted bread, for serving (optional)
Sat fat 2g
How to Make It
Preheat oven to 425°F. Toss together beets, potato, 2 tablespoons oil, 1 teaspoon salt, and ½￼ teaspoon pepper on a rimmed baking sheet. Roast until beets and potato are tender, 35 to 40 minutes.
Heat remaining 1 tablespoon oil in a large saucepan over medium-high. Add leek and remaining ¼￼ teaspoon each salt and pepper; cook, stirring, until tender, about 4 minutes. Add broth, beets, potato, and thyme; bring to a simmer and cook, mashing occasionally with a potato masher, for 10 minutes. Stir in vinegar. Garnish with crème fraîche and pumpkin seeds. Serve with bread on the side, if desired.
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