Beet Greens Soup

Here’s another one for the SOUP SERIES!

Fresh beets are delicious. If you have never tried one, please do so on my behalf. They are crunchy and sweet and slightly acidic.

I was staring at the greens and then at the beets…then at the greens, then down again to the beets…and I started to think about borscht (which is made from the beets themselves). So, I thought why not a beet green soup? I’m sure that I am not the first person to have come to this conclusion over the years, but still I was pretty pleased with myself…and the tasty results:

The greens are so flavorful that you don’t really need to season them…just a little salt and garlic as always.


4 cups broth (veggie or chicken)

greens from a bunch of beets- roughly chopped

2 cloves garlic – finely diced

1/2 TBS sea salt

Throw everything into the pot, bring to a boil then simmer for about 25-30 mins or until the greens look tender. Use an emersion blender to liquefy the contents then simmer for an additional 5-8 min. Top with a grated cheese of your choice!

It’s also amazing how the soup morphed colors to match the bowl once I added the hard-style (parmesan-esq) goat cheese. It’s the simple pleasures in life.