Roasted Beet Soup - cooking recipe

Ingredients

1 lb fresh beets without tops
2 tbsp olive oil
1 cup chopped leeks
3/4 cup diced baking potato
1 tsp fresh thyme leaves
3 cups chicken broth

Preparation

Preheat oven to 400\u00b0F. Coat beets in 1 tbsp oil then place in a baking dish. Cover tightly with foil and bake for 1 hour, or until tender. Let cool then peel and dice beets.
In a medium saucepan over medium heat, cook leeks in remaining oil for 2 mins, or until tender. Add potato, thyme and chicken broth. Simmer for 15 mins. Puree until smooth. Season.