Bay Leaf Beet Soup

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
2. Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.
3. 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. 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.

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Reviews (5)

Your Rating:

13

sueb

Jul. 21, 2011

"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 sharing!..." See more"

8

K. Duffy

Aug. 20, 2011

"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...." See more"

7

rkitten

Mar. 5, 2012

"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!..." See more"