Bay Leaf Beet Soup

Name: Bay Leaf Beet Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 bay leaves, broken in half; 0 teaspoons dried basil; 1 pinch dried tarragon; 2 Tbsps extra virgin olive oil; 4 cloves garlic, chopped; 1 pinch ground cinnamon; 1 pinch ground cumin; 0 teaspoons ground black pepper; 2 Tbsps chopped leek; 0 teaspoons dried oregano; 4 larges red beets, trimmed; 1 red onion, chopped; 0 teaspoons salt, or to taste; 946 milliliters vegetable broth

Need a gluten free, primal, and whole 30 soup? Bay Leaf Beet Soup could be an amazing recipe to try. This recipe makes 8 servings with 65 calories, 1g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have garlic, beets, ground cinnamon, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets.

Ingredients you will need

Beet

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Red Onion

Garlic

Onion

Leek

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable Broth

Black Pepper

Bay Leaves

Cinnamon

Tarragon

Oregano

Spices

Basil

Beet

Cumin

Salt

Soup

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.

Ingredients you will need

Beet

Broth

Soup

Equipment you will use

Kitchen Towels