Best Raw Beet Top Soup Recipes

BEET GREENS VEGETABLE SOUP

Beet Greens Vegetable Soup image

This vegan Beet Greens Vegetable Soup makes a refreshing and nutritious lunch idea, perfect to enjoy in spring and summer.

Provided by Monika Dabrowski

Time 50m

Number Of Ingredients 13

Ingredients

beet greens from 4 beets (leaves and stems, rinsed thoroughly, finely chopped)
1 onion (finely chopped)
1 very small leek (thinly sliced)
1/2 celery stalk (finely chopped)
1 garlic clove (finely chopped)
1 medium carrot (peeled, grated)
4 medium potatoes (peeled, cubed)
2 tbsp each dill and parsley (finely chopped (without the hard stems))
3 tbsp olive oil
1 bay leaf
2 allspice (whole)
2/3 tablespoon coarse sea salt (plenty of pepper)
4-5 cups hot water (or vegetable stock (omit the salt))

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 1 g, Sugar 2 g, Calories 83 kcal

BEET SOUP

Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Steps:

Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

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