Beet Soup with Red Pepper & Roasted Garlic

By HeatherS

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
• 1/2 tsp dried sage
• 1/2 tsp dried basil
• 1/2 cup red wine
• i tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• i bay leaf
• 7 cups vegetable stock
• 1/2 cup chopped fresh parsley, for garnish

Details

Servings 6
Preparation time 25mins

Preparation

Step 1

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.