Bay Leaf Beet Soup Recipe

Name: Bay Leaf Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper; 1/8 teaspoon dried oregano; 1/8 teaspoon dried basil; 1 pinch ground cinnamon; 1 pinch ground cumin; 1 pinch dried tarragon

Servings: persons

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
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried tarragon

1
Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
2
Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.
3
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.
4
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.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large red beets, trimmed, 2 tablespoons extra virgin olive oil, 1 red onion, chopped, 2 tablespoons chopped leek, and more.

Yes, Bay Leaf Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bay Leaf Beet Soup

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