BAY LEAF BEET SOUP
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.
Provided by roadmama
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- 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 : Calories 109.4 calories, Carbohydrate 16.8 g, Fat 3.9 g, Fiber 4.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 400.9 mg, Sugar 10.5 g
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Layla Holmes
[email protected]I'm not a fan of beets, but this soup was surprisingly good! I'll definitely be making it again.
Bali Manchang
[email protected]This soup is a great way to warm up on a cold day.
Mim Shekh
[email protected]I love the simplicity of this soup. It's just a few ingredients, but they come together to create a really delicious and satisfying meal.
Labiba Rahman
[email protected]This soup is a great base for a variety of additions. I've added everything from cooked chicken to roasted vegetables to leftover rice.
Aaron Sandine
[email protected]I followed the recipe exactly, but my soup didn't turn out as thick as I expected. I think I'll add some cornstarch next time.
Shrawan Chaudhary
[email protected]I found this soup to be a bit bland. I added some salt and pepper to taste and it was much better.
jodi declue
[email protected]This soup is a little too sweet for my taste.
Jaynab
[email protected]I'm allergic to bay leaves, so I substituted them with a teaspoon of dried thyme. The soup was still very flavorful.
Moni Moni
[email protected]I added some shredded chicken to this soup and it was delicious! It's a great way to make a hearty and filling meal.
Adenekan Mayowa
[email protected]This soup is a great way to use up leftover beets.
Laurie Whitesell
[email protected]I'm not a huge fan of beets, but I really enjoyed this soup. The bay leaves add a really nice flavor.
Sandip “Good Game Channal” Budha
[email protected]This soup is so easy to make and it's packed with flavor. I'll definitely be making it again.
Iturhs Shahi
[email protected]I love the vibrant color of this soup. It's so inviting.
Behramkhan Khan
[email protected]I've made this soup several times now and it's always a hit. It's perfect for a cold winter day.
Fareed Albaloshi
[email protected]This is a great recipe for a healthy and flavorful soup. I especially like the addition of the bay leaves.
Sutton Admiral
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it all up.
Megan Eddington
[email protected]This soup is amazing! The bay leaves add a unique flavor that I've never tasted in a beet soup before. It's also very easy to make, which is a plus in my book.