Member Deb sent this to me this week. I will add that if you have an immersion blender, you can blend it in the pot and save some time and dishes. Deb says:
This is from Gwyneth Paltrow’s book, It’s All Good.
Beet Greens Soup
- 2 T extra virgin olive oil
- 1 leek, diced
- 1 small fennel bulb – white parts diced
- 1 yellow onion diced
- 2 garlic cloves, finely minced
- Stems from one bunch of beets, chopped
Add above in soup pot until soft, about 10 minutes. Just until the vegetables sweat.
Then add the beet greens, roughly chopped, large pinch of salt and fresh ground pepper.
Stir, then add 6 cups vegetable stock or chicken stock. Bring the soup to a boil and turn off the heat. Greens should be just wilted. Then carefully purée in a blender until it reaches the consistency that you want. Season with more salt and fresh black pepper. Eat hot or cold — delicious!!
I just made this tonight from my box. Sooooo good, didn’t have a leek, so just left it out and it was fine.