Ingredients1 h 45 m servings 109
- 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.
Per Serving: 109 calories; 3.9 16.8 2.8 0 401 Full nutrition
ReviewsRead all reviews 12
Wow! This is so good! I used vegetable oil spray instead of the olive oil, and used thyme instead of tarragon. Without the recipe, I would have missed having a wonderful soup! Thanks for sha...
This soup was fantastic; perfect for a cold day. I left out the basil and it had quite a hearty flavor while the soup itself was not too heavy.
I'm completely satisfied with this recipe! It's absolutely delicious and great fun to make. :) Thank you so much for sharing it - I will definitely be making it again!
Very hardy and flavorful! Getting over the mentality that anything pink/red should be sweet is an issue for me, but after the first bite I'm usually ok.
Wonderful; make it for 16, and everyone (who liked beets) loved it.
Delicious! We garnished with goat cheese, which tasted great. Will definitely make this again!
This a great soup. I followed the directions exactly and it came out great. Very nice served cold as well. Thanks
I've made this 3 times using slight variations on the spices used. Always turns out great and is absolutely delicious!