Beet Greens Vegetable Soup
This vegan Beet Greens Vegetable Soup makes a refreshing and nutritious lunch idea, perfect to enjoy in spring and summer.
Servings 6 servings
Calories 83kcal
Ingredients
- beet greens from 4 beets leaves and stems, rinsed thoroughly, finely chopped
- 1 onion finely chopped
- 1 very small leek thinly sliced
- ½ celery stalk finely chopped
- 1 garlic clove finely chopped
- 1 medium carrot peeled, coarsely grated
- 4 medium potatoes peeled, cubed
- 2 tablespoons dill and parsley each, finely chopped (without the hard stems)
- 2-3 tablespoons vegetable/olive oil
- 1 bay leaf
- 2 allspice berries
- ⅔ tablespoon coarse sea salt plenty of pepper
- 4-5 cups hot water or vegetable stock (omit the salt)
Instructions
- In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
- Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
- Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.
Notes
- Rinse the beet leaves thoroughly to get rid of any grit before making the soup. They can be refrigerated for up to 3 days in a paper or plastic bag. Though it's best to use them soon after purchase as they wilt quite quickly.
- Use about 4 cups of water to start with and add more if you like later, once your have a better idea of the consistency of this soup.
- Serve with dark hearty bread and a knob of butter (optional). Freeze individual portions in an airtight container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1956IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg