Photo: Cala
Bay Leaf Beet Soup
15 ingredients
20 min + 1 hr 25 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
286
Calories
5g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Leek | 1 medium (89g) | 54 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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 cinnamon
- 1 pinch ground cumin
- 1 pinch dried tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes