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"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." — roadmama
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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 cumin
1 pinch dried tarragon
Wow! This is so good! I used vegetable oil spray instead of the olive oil, and used thyme instead of tarragon. Without the recipe, I would have missed having a wonderful soup! Thanks for sharing!
This soup was fantastic; perfect for a cold day. I left out the basil and it had quite a hearty flavor while the soup itself was not too heavy.
6 Ratings
I'm completely satisfied with this recipe! It's absolutely delicious and great fun to make. :) Thank you so much for sharing it - I will definitely be making it again!
Very hardy and flavorful! Getting over the mentality that anything pink/red should be sweet is an issue for me, but after the first bite I'm usually ok.
Wonderful; make it for 16, and everyone (who liked beets) loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Bay Leaf Beet Soup
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 109 Calories from Fat: 35
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