Glorious Beet Greens Soup
Our go to soup to use up every piece of your pricey produce tops! This Glorious Green Soup uses up one sweet potato and all your greens.
- Total Time: 25min
- Serves: 4
Ingredients
- 3 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1-inch knob fresh ginger, grated 1-inch knob fresh turmeric, grated or 2 tsp ground turmeric
- 1 cup chopped beet stems (and/or kale stems)
- 1 carrot, diced
- 1 celery, diced
- 1 medium sweet potato, diced
- 1/4 cup finely chopped fresh parsley stems
- 1 cup sliced mushrooms (optional)
- Pinch of cayenne (optional)
- 4 cups Vegetable Stock
- Salt and pepper
- 1 big bunch beet greens, roughly chopped
Optional Add Ins: Firm or extra firm tofu cubes, more sliced mushrooms, croutons or seasoned breadcrumbs.
Instructions
- In a large saucepot, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Then add in the turmeric and ginger to soften.
- Meanwhile, prepare the greens. Separate the stems and chop them, and set aside. Coarsely chop the leaves, if using, and set aside.
- Stir in the carrot, celery, sweet potato, parsley, beet green stems, and mushrooms and continue to cook to let vegetables soften slightly, about 5 minutes.
- Pour in stock, bring to a boil and then lower the heat to simmer, uncovered, until vegetables are softened, about 15 minutes. Add remaining beet leaves and season with salt and pepper. Let simmer until the greens are wilted, about 3 minutes.
- With a hand immersion blender, food processor, or regular blender, blend to desired consistency.
- Once pureed, add in additional sliced mushrooms or tofu if using. Garnish with croutons or seasoned breadcrumbs, if desired.
