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| Bay Leaf Beet Soup |
"This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and highly spiced undertones complement the beets. Great as a meal or as an appetizer."
Ingredients :
- four huge purple beets, trimmed
- 2 tablespoons greater virgin olive oil
- 1 crimson onion, chopped
- 2 tablespoons chopped leek
- 4 cloves garlic, chopped
- 4 cups vegetable broth
- five bay leaves, broken in half of
- 1 pinch ground cinnamon
- 1/4 teaspoon salt, or to flavor
- 1/four teaspoon floor black pepper
- 1/8 teaspoon dried oregano
- 1/eight teaspoon dried basil
- 1 pinch floor cinnamon
- 1 pinch floor cumin
- 1 pinch dried tarragon
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H45M |
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- Preheat oven to 375 tiers F (a hundred ninety stages C). Wrap beets in foil.
- Bake the beets till tender, approximately 1 hour; permit to chill, then peel the beets. Cut them into chew-size chunks.
- Heat the olive oil in a soup pot over medium warmth, and cook dinner the crimson onion, leek, and garlic until the onion is translucent, approximately 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 warmness to a simmer, and cook till the flavors of the bay leaves and spices are combined, 20 to twenty-five mins. Pick out bay leaves.
- Ladle about 1/4 of the beets into a blender, and add soup liquid as had to fill the blender about 1/four complete. Hold down the lid of the blender with a folded kitchen towel, and punctiliously start the blender, the use of a few quick pulses to get the beets and broth transferring before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.
Notes :
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