Garlicky Beet Greens Soup

At this week’s grocery store trip, I decided to grab a bunch of beets.  Why?

Listen, I’m on a mission to try to like them.  The same thing I did with bell peppers, mushrooms, and celery.  I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.

But there’s the 4 foods I’m still working on.

So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.

As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them.  That made me curious about them–and I decided to keep them and try to make a soup.  Being resourceful, you know?

Well…the result?

A very garlicky, but really fresh and warm soup.

Maybe you’ve never cooked with beet greens before, but I do recommend it!  I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.

And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.

Garlicky Beet Greens Soup
  • 1 T olive or grapeseed oil
  • 1 small or medium onion, diced
  • 3 large garlic cloves
  • 2 T tomato paste
  • 1 can white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch of beet greens, washed and chopped
  • 1 t oregano
  • ¾ t sea salt
  • pepper to taste
  1. Heat oil over medium high heat. Once heated, add onion and garlic.
  2. Sauce until translucent, about 5 minutes.
  3. Add the remaining ingredients, except the beet greens, and stir.
  4. Bring to a boil and add beet greens.
  5. Stir and reduce heat to low-medium. Simmer for 20 minutes.
  6. Serve with cornbread and a salad for a complete meal.
  7. Enjoy!


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