Beet Soup With Red Pepper And Roasted Garlic Recipe Recipe

Name: Beet Soup With Red Pepper And Roasted Garlic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 1 med onion, minced; 2 x red bell pepper, minced; 2 c. canned beet, liquid removed, and, diced; 15 x cloves roasted garlic; 1/2 tsp dry sage; 1/2 tsp dry basil; 1/2 c. red wine; 1 Tbsp. balsamic vinegar; 1/2 tsp salt; 1/2 tsp black pepper; 1 x bay leaf; 7 c. vegetable stock; 1/2 c. minced fresh parsley

Servings: persons

2 Tbsp. extra virgin olive oil
1 med onion, minced
2 x red bell pepper, minced
2 c. canned beet, liquid removed, and, diced
15 x cloves roasted garlic
1/2 tsp dry sage
1/2 tsp dry basil
1/2 c. red wine
1 Tbsp. balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1 x bay leaf
7 c. vegetable stock
1/2 c. minced fresh parsley

1
In a large soup pot, heat the oil.
2
Add in the onion and red peppers; saute/fry for 2 to 3 min or possibly till the pepper is tender.
3
Add in the beets, roasted garlic, sage, basil and wine.
4
Simmer another 2 to 3 min, allowing the wine to reduce by half.
5
Add in the balsamic vinegar, salt, black pepper, bay leaf and stock.
6
Bring to a boil; reduce heat and simmer 15 min.
7
Remove the bay leaf and garnish with parsley before serving.

688

kcal

Calories

Fat

135

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 14 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 1 med onion, minced, 2 x red bell pepper, minced, 2 c. canned beet, liquid removed, and, diced, and more.

Yes, Beet Soup With Red Pepper And Roasted Garlic Recipe 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.

Beet Soup With Red Pepper And Roasted Garlic Recipe

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