Beet and Greens Soup with Savory Granola
5 colorsTHE WHY BEHIND THIS RECIPE
This beet & greens soup with crema and savory granola is one of the most DELIGHTFUL ways to use beets and it’s also just so colorful and fun. If you buy the whole beets, you can use the stalks and greens instead of chard in the recipe. Beets have some natural sugars in them, so this recipe adds cauliflower to get some fiber in there to blunt the blood sugar rise. This soup is SO BRIGHT PINK its perfect to WOW people at a dinner party, and it’s also great for meal prep because it keeps well in the fridge.
This is a guest recipe by my dear friend Ali Layfayette. Ali is so insanely talented at creating colorful, nutrient-dense foods that always have tons of flavor and SAUCES!
Yield: Makes about 6-8 servings
Total time: ~60 minutes
Prep time = 30minutes
Cook time = 30 minutes
WHAT YOU NEED
SOUP INGREDIENTS
2 lbs red beets, with greens!
Don’t throw those good greens or stems away!
Buy the pre-roasted beets if you are looking to speed up this soup making process.
2 large leeks, trimmed and rinsed
1 yellow or sweet onion, roughly diced
1/4 cup red wine or sherry vinegar
4 cups bone broth or vegetable broth
3 cups cauliflower (roasted or steamed, you could even use re-heated frozen cauliflower rice since it’s all getting blended together!)
1 bunch swiss or rainbow chard, leaves separated from stems
Don’t throw away the stems! We will chop and use them!
salt and pepper to taste!
TO SERVE
1/4 cup crema, marscarpone, creme fraiche, or greek yogurt (omit if Vegan, obvi)
1/2 cup savory granola
Top with dill or other herbs you have on hand
HOW TO DO IT
Preheat over to 400. Trim stems and greens from beets, set aside. Rinse beets and place on foil lined baking tray. Tent with more aluminum foil. Roast beets for 30-40 minutes or until tender when pierced.
When beets are cooling, roughly dice onion, thinly slice leeks, and chop the beet stems.
In a large dutch oven or stock pot, heat 1 tbsp oil over medium, add onions and leeks. Saute until fragrant and both start to soften and become translucent - about 5 minutes. Then add beet stems and saute for 2-3 more minutes.
Take the beets out of the oven, Remove the stem and ‘tail’ of beets, using a paper towel or old dish towel gently rub off the skin under running water. Roughly chop beets and add to onion and leek mixture.
Saute beets for 3-5 minutes to combine flavors, then add vinegar and 3 cups of broth. Add your cauliflower at this step as well. Bring to a boil and the reduce to a simmer for 20-30 minutes.
Time to puree! Let soup cool for about 15 minutes, then using either a blender on immersion blender, carefully puree soup until very smooth, and return to pan.
Note: An immersion blender can make a pink mess in the kitchen, so a blender is a little less mess!
Heat pureed soup over medium low, adding additional broth if the consistency is too thick. Add salt and pepper to taste. Serve soup with a dollop of crema, and sprinkle with savory granola. YUMMMMY!!!
SWAPS, TIPS & TRICKS
TIPS:Buy pre-cooked beets to save time!
Add rotisserie chicken on top if you want to sneak in some more protein.
Nutritional Info
Per serving, makes about 6-8 servings
Calories: 103
Total Fat: 1g
Carbs: 16g
Fiber: 6g
Net Carbs: 10g
Protein: 10g
Sugars: 8g
