Beet Soup with Red Pepper & Roasted Garlic
By HeatherS
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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.
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