Beetroot Soup with Carrots & Cauliflower

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Beetroot Soup with Carrots and Cauliflower is also packed with leeks, garlic, herbs, and tons of flavor. This nutritious, veggie packed soup is gorgeous, velvety and comforting.

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Cook leeks with butter in a Dutch oven or soup pot until golden brown, about 3-5 minutes.

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Add garlic and thyme, cook until garlic is fragrant.

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Add carrots, beets, celery and cauliflower.

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Soften the veggies over medium heat for 3-5 minutes. Add stock & bay leaves.

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Cook for about 20 minutes until veggies are softened.

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Remove bay leaves, add cream.

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Puree until smooth. 

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