Best Bay Leaf Beet Soup Recipes

BAY LEAF BEET SOUP

Bay Leaf Beet Soup image

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

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
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon dried basil
1 pinch ground cinnamon
1 pinch ground cumin
1 pinch dried tarragon

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

BAY LEAF BEET SOUP [9]

BAY LEAF BEET SOUP [9] image

Categories Soup/Stew Vegetable Vegetarian Basil

Yield 8 Servings

Number Of Ingredients 15

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
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

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.

BAY LEAF BEET SOUP

BAY LEAF BEET SOUP image

Categories Basil Vegetable Soup/Stew

Number Of Ingredients 14

Ingredients

4 large red beets, trimmed
2 tablespoons extra-virgin olive oil
1 red onion, chopped
2 tablespoons leek, chopped
4 cloves garlic, chopped
4 cups vegetable broth
5 bay leafs, broken in half
2 pinches (divided) ground cinnamon
1/4 teaspoon (or to taste) salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 pinch ground cumin
1 pinch dried tarragon

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.