The Bardic Chef: Recipe – Roasted Beet Soup

There are many things that both elves and humans eat regularly, but there is a definite preference in each. Elven patrons and customers always seem to prefer lighter foods, things that don’t rest heavily on their bodies after they’re done eating. Humans like things to be “stick to your ribs”, with a lot of meats, or even heavier vegetables like squashes or potatoes. But you know what? If you put an elf and a human through the same awful circumstances… when they have to face loss, terror, pain, agony… they will all gravitate to the same bowl of hot and comforting soup. Soup really does soothe the worst pain that the world can inflict on a person.


  • 6 beets, trimmed of their tops
  • One entire garlic
  • 6 tbsp olive oil
  • 1 carrot
  • 1 onion
  • 4 tbsp chopped parsley
  • 4 cups of water
  • ¼ cup of red wine
  • 1 tbsp salt
  • 1 tbsp black pepper


Cut the beets in half. Separate the garlic cloves, and remove their papery exteriors. Drizzle half of the olive oil over the beets and garlic, and place on a baking pan. Bake in a 400 degree oven for forty-five minutes until everything is thoroughly roasted.

Pour the rest of the oil into a deep pot, and cook the chopped carrot and onion, then add the beets and garlic to the mixture. Add in the water and boil. Turn the heat down after 5 minutes, add in the wine and herbs, and simmer. This can take from only twenty minutes to even two hours, until all of the vegetables are extremely soft. If any vegetables refuse to break down into a creamy soup, use a pestle to grind them down further, and return to the soup. Serve.