Recipe by roadmama
"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."
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red beets, trimmed
extra virgin olive oil
red onion, chopped
bay leaves, broken in half
salt, or to taste
ground black pepper
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.
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.
Excellent, easy to make and great results.
I used golden beets, and I peeled and cut them up before roasting them in the oven with a little olive oil. It turned out delicious. This recipe is a very good basis to start from and innovate.
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 from Fat: 35
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