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Beet and Beet leaves soup 

Easy to make, only 4 humble ingredients, velvety and chunky, cozy and pleasing soup.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Soup
Cuisine: Healthy, Vegan
Diet: Vegan
Keyword: Soup
Servings: 2
Author: Shelly
Cost: 5

Ingredients

  • 2 candy beets or any type of beet - diced
  • 6 beet leaves or bunch of other leafy green such as Swiss chard or kale - chopped
  • 4 celery stalks (with or without leaves) - chopped
  • 1 small onion - diced
  • olive oil
  • 1 bay leaf
  • Salt
  • Pepper
  • 3 cups broth or water

Instructions

  • In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes.
  • Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes.
  • Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed. Serve hot with a drizzle of olive oil on top.