Beet Greens Soup
A light, refreshing summer soup made from beet greens, fresh herbs, and a swirl of vegan rice cream. Ready in about 30 minutes and perfect as a vibrant warm-weather lunch.
Ingredients
- leaves from 3-4 red beets roughly chopped, including the stems cut into smaller pieces
- 1 red onion big, thinly chopped
- 4 L water
- 250 ml vegan rice cream such as Alpro
- vinegar to taste; if using rice vinegar, add only 2-3 Tbsp first, then mix, taste and add more to your preference
- 1 big bunch of parsley thinly sliced
- 1 big bunch of lovage thinly sliced
- miso paste optional, about 2 Tbsp; used in place of salt and adds a probiotic boost
- salt and pepper to taste
Instructions
- Add the water to a big pot.
- Add the chopped onion and beet leaves. Boil for 15 minutes.
- Turn off the heat, then stir in the vinegar, chopped fresh herbs, vegan rice cream, and miso paste (if using). Season with salt and pepper to taste.
Notes
Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 3 days. Add the vinegar gradually and taste as you go, since acidity can vary a lot between vinegars.