Bay Leaf Beet Soup recipe
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Ingredients
- 4 large red beets, trimmed 2 tablespoons extra virgin olive oil 1 red onion, chopped 2 tablespoons chopped leek 4 cloves garlic, chopped 4 cups vegetable broth 5 bay leaves, broken in half 1 pinch ground cinnamon ¼ teaspoon salt, or to taste ¼ teaspoon ground black pepper ⅛ teaspoon dried oregano ⅛ teaspoon dried basil 1 pinch ground cinnamon 1 pinch ground cumin 1 pinch dried tarragon
Nutrition Info
- 109.4 caloriescarbohydrate: 16.8 gcholesterol: : -fat: 3.9 gfiber: 4.5 gprotein: 2.8 gsaturatedFat: 0.5 gservingSize: -sodium: 400.9 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Bay Leaf Beet Soup
Directions
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Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
Bake the beets until tender, about 1 hour, allow to cool, then peel the beets. Cut them into bite-size chunks.
Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.
Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.