As you all know, teachers and students went back to school after a glorious summer vacation. Back to work means back to making lunches. Personally, I love left overs. So, when I make a big batch of this deliciously smooth soup – in my lunchbox it goes!
2 stalks of celery
4 golden beets
1 yellow potato
1 box of vegetable stock
salt and pepper
1. Peel and chop beets. Place on baking sheet and season with olive oil, garlic powder, salt and pepper. Roast until tender in 350 degree oven.
2. In a large pot heat olive oil. Add chopped leeks, carrots and celery. Heat through and add thyme along with roasted beets. Add your veggie stock and bring to a boil.
3. Once soup comes to a boil, add your potato and simmer for 20 minutes.
4. Once all the veggies have softened, remove from heat. Ladle the soup in batches into a blender and purée. Garnish with croutons, olive oil or freshly ground black pepper.
The best thing about this recipe is that it keeps well in the fridge. There’s no dairy despite its creamy texture, so it will be great for packed lunches or dinner the next day.