Beet Soup with Red Pepper & Roasted Garlic

Beet Soup with Red Pepper & Roasted Garlic

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsp olive oil

  • 1

    medium onion, chopped

  • 2

    red bell peppers, chopped

  • 2

    cups canned beets, drained and diced

  • 15

    cloves garlic, roasted

  • ½

    tsp dried sage

  • ½

    tsp dried basil

  • ½

    cup red wine

  • i tbsp balsamic vinegar

  • ½

    tsp salt

  • ½

    tsp black pepper

  • i bay leaf

  • 7

    cups vegetable stock

  • ½

    cup chopped fresh parsley, for garnish

Directions

In a large soup pot, heat oil. Add onion and red bell peppers; saute for 2 to 3 minutes, or until peppers are tender. Stir in beets, roasted garlic, sage, basil and red wine; simmer for 2 to 3 minutes, or until mixture is reduced by half. Add balsamic vinegar, salt, black pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 minutes. Remove bay leaf. Garnish with parsley and serve. Tip: To roast garlic, seal unpeeled garlic cloves in foil (or put them in a terra cotta garlic roaster if you have one) and bake at 350 F for 20 minutes When they're done, the skins will come off easy.


Nutrition

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