"This vegetable soup recipe gets extra "wow" by preparing the beets three ways--pureed for smoothness, chopped for a chunky contrast, and roasted for an extra earthy flavor...."
INGREDIENTS
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1-3/4 pounds small beets
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1 or 2 cloves garlic, minced
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1 tablespoon olive oil
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1 large russet potato, peeled and diced (1-1/2 cups)
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2 14-ounce cans chicken broth