Bay Leaf Beet Soup

Name: Bay Leaf Beet Soup
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
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; 0.25 teaspoon salt, or to taste; 0.25 teaspoon ground black pepper; 0.125 teaspoon dried oregano; 0.125 teaspoon dried basil; 1 pinch ground cinnamon; 1 pinch ground cumin; 1 pinch dried tarragon

4.6

(15)

12 Reviews

3 Photos

This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and spicy undertones complement the beets. Great as a meal or as an appetizer.

Recipe by roadmama

Published on November 2, 2009

3

Prep Time:

20 mins

Cook Time:

1 hrs 25 mins

Total Time:

1 hrs 45 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

109	Calories
4g	Fat
17g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 109
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 401mg	17%
Total Carbohydrate 17g	6%
Dietary Fiber 5g	16%
Total Sugars 11g
Protein 3g
Vitamin C 8mg	39%
Calcium 44mg	3%
Iron 2mg	8%
Potassium 441mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.