Bay Leaf Beet Soup

Beets and soup don’t exactly go hand in hand, but give this Bay Leaf Beet Soup recipe a chance. The sweet beets combined with the unique flavor of bay leaves makes for an exciting addition to your dinner menu. This is a great meal to share with friends or family as it can easily be made vegetarian by using vegetable broth instead of chicken broth! Give it a try; you won’t regret it!
It’s not often that we see beet soup on the dinner table, but tonight we’re changing things up and trying out something new: Bay Leaf Beet Soup . If you’ve never tried cooking with bay leaves before then now is the time because they add such an interesting dimension to this dish. Not only do they help bring out all

prep: 20 mins cook: 1 hr 25 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings


¼ teaspoon ground black pepper

2 tablespoons chopped leek

1 pinch dried tarragon

2 tablespoons extra virgin olive oil

4 large red beets, trimmed

1 pinch ground cinnamon

4 cloves garlic, chopped

? teaspoon dried basil

4 cups vegetable broth

1 red onion, chopped

1 pinch ground cumin

¼ teaspoon salt, or to taste

5 bay leaves, broken in half

1 pinch ground cinnamon

? teaspoon dried oregano


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:

Per Serving: 109 calories; protein 2.8g; carbohydrates 16.8g; fat 3.9g; sodium 400.9mg.

Scroll to Top