Bay Leaf Beet Soup
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 large
Red Beets (trimmed)2 tbsps
Virgin Olive Oil (extra)2 tbsps
Leek (chopped)4 cloves
Garlic (chopped)4 cups
Vegetable Broth1 pinch
Ground Cinnamon1 tsp
Salt (to taste)1 tsp
Ground Black Pepper1 tsp
Oregano (dried)1 tsp
Dried Basil1 pinch
Ground Cumin1 pinch
Tarragon (dried)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Wrap beets in foil
3
Bake the beets until tender, about 1 hour; allow to cool, then peel the beets
4
Cut them into bite-size chunks
5
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
6
Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon
7
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
8
Pick out bay leaves
9
Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full
10
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
11
Puree the beets until smooth, and pour back into the soup