Name: Bay Leaf Beet Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Red beets, trimmed - 4 large; Extra virgin olive oil - 2 tablespoons; Red onion, chopped - 1; Chopped leek - 2 tablespoons; Garlic, chopped - 4 cloves; Vegetable broth - 4 cups; Bay leaves, broken in half - 5; Ground cinnamon - 1 pinch; Salt, or to taste - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Dried oregano - ⅛ teaspoon; Dried basil - ⅛ teaspoon; Ground cinnamon - 1 pinch; Ground cumin - 1 pinch; Dried tarragon - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Bay Leaf Beet Soup

1. Red beets, trimmed - 4 large

2. Extra virgin olive oil - 2 tablespoons

3. Red onion, chopped - 1

4. Chopped leek - 2 tablespoons

5. Garlic, chopped - 4 cloves

6. Vegetable broth - 4 cups

7. Bay leaves, broken in half - 5

8. Ground cinnamon - 1 pinch

9. Salt, or to taste - ¼ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Dried oregano - ⅛ teaspoon

12. Dried basil - ⅛ teaspoon

13. Ground cinnamon - 1 pinch

14. Ground cumin - 1 pinch

15. Dried tarragon - 1 pinch

How to cook deliciously - Bay Leaf Beet Soup

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

2. Stage

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

3. Stage

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. Stage

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.