bay leaf beet soup

Ingredients

• Servings: 8
• 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
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 pinch ground cinnamon
• 1 pinch ground cumin
• 1 pinch dried tarragon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• 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.