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–+ servings
beetroot leaf soup ciorba de frunze de sfecla

Beet Greens Soup

Let the summer begin! Here's how to make the most delicious and refreshing beet greens soup that works wonderfully as a light lunch! Give it a try!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Choose Serving Size 8 servings

Ingredients 

  • the leaves from 3-4 red beets roughly chopped (including the stems, which you can cut into smaller pieces)
  • 1 red onion big, thinly chopped
  • 4 L 16 cups water
  • 250 ml 1 cup vegan rice cream, I use Alpro
  • vinegar - I used 1/2 of the vinegar left from one 750ml pickle jar. If you're using rice vinegar only add 2-3 Tbsp, then mix and taste. Then you can add more, according to your preferences.
  • 1 big bunch of parsley thinly sliced
  • 1 big bunch of lovage thinly sliced
  • optional: 2 Tbsp miso paste - I use miso paste in soups to replace salt. It also adds a boost of probiotics compared to regular salt.
  • salt and pepper to taste

Instructions

  • Add the water into a big pot.
  • Add the chopped onion and beet leaves. Boil for 15 minutes.
  • Turn off the heat and add the vinegar, chopped greens, vegan cream. Add salt and pepper to taste.