Red and purple beets give this stew an inviting vibrance, while fresh thyme, garlic, and red onion add to the rich flavor. Inspired by the magical wizarding world, this smooth and flavorful soup is sure to satisfy the greatest of Harry Potter fans.
Preheat the oven to 375°. Drizzle beets with olive oil and season with 1-teaspoon of kosher salt. Wrap the beets in 2 sheets of heavy duty foil. Set beets on a baking sheet and roast for 1 ½ hours, or until they are tender (a knife will easily go to the middle). Let cool in the foil.
After removing the beets from the oven, heat a large dutch oven over medium heat. Melt the butter and add the parsnips, carrots, onion and garlic; season with 2 teaspoons salt and white pepper. Cook for about 10 minutes stirring frequently until the onions have become translucent.
Peel the beets and quarter them; add them to the pot with the fresh thyme. Cover with the chicken stock and bring to a simmer. Cook for 30 minutes until all the vegetables are tender.
Puree and finish with vinegar and cream