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Bay Leaf Beet Soup
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Roasted beet soup with aromatic herbs and spices for a flavorful twist.
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 cumin
  • 1 pinch dried tarragon
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and gently wrap the beets in cozy foil.
  • Roast the beets until fork-tender, approximately 1 hour. Let them cool before peeling and chopping into bite-size pieces.
  • In a soup pot over medium heat, sauté red onion, leek, and garlic in olive oil until onion turns translucent, about 5 minutes. Add vegetable broth, beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cumin, and tarragon. Bring to a boil, then simmer for 20-25 minutes until flavors meld. Remove bay leaves before serving.
  • Pour 1/4 of the beets into a blender and add soup liquid as necessary to fill it a quarter full. Secure the lid with a folded kitchen towel, pulse quickly to start blending, then puree until smooth. Return the puree to the soup.

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