Golden Beet Soup

Golden Beet Soup

  1 ½ tablespoons olive oil

2 medium leeks, cut into 1/4-inch half-moons     

salt     

2 bunches small golden beets, peeled and cut lengthwise into ¾-inch wedges

       8 medium carrots, cut on the diagonal into ½-inch pieces

      ½ yellow bell pepper, cut into ½-inch pieces

      7 cups veggie stock

    2 tablespoons fresh lemon juice, plus 1 teaspoon fresh lemon juice

1 tablespoon fresh thyme, minced

1 tablespoon fresh dill, minced

1 tablespoon fresh parsley, minced

Freshly ground pepper

       1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 

            minutes.

       8. Stir in lemon juice, thyme, dill, parsley, and season with salt and pepper. 

       9. Divide soup among 4 bowls.