The mushrooms only marinade for three days; there is no cooking involved.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried basil
- 1 pinch ground cinnamon
- 1 pinch ground cumin
- 1 pinch dried tarragon
Instructions
- 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.
Reviews
Delicious! We garnished with goat cheese, which tasted great. Will definitely make this again!
This a great soup. I followed the directions exactly and it came out great. Very nice served cold as well. Thanks
I’ve made this 3 times using slight variations on the spices used. Always turns out great and is absolutely delicious!
Love Beet Soup. I always cook my beets cut up in a microwave a lot faster. Just an idea. Some recipes call for a dab of sour cream. I wouldn’t use tarragon since i don’t like it.
So surprisingly good. I did not have any leeks so I used 1 small shallot instead. Will make this again soon. Thanks for this delicious red beet recipe.
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.
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.
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.
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!