Green Soup With Beet Greens And Spinach Recipe
Servings: 10
Ingredients
- 2 lrg onions minced
- 1 Tbsp. extra virgin olive oil Salt to taste
- 2 x boiling potatoes
- 5 c. water
- 2 lrg beet greens bunches - (abt 1 1/4 lbs)
- 1 lrg spinach bunch
- 1 c. sliced green onions
- 1/2 bn cilantro minced
- 2 c. vegetable broth more if needed Freshly-grnd black pepper to taste
- 1 dsh cayenne pepper
- 1 Tbsp. lemon juice more to taste Crumbled queso fresco, feta cheese or possibly garlic croutons for garnish
Directions
- Cook the onions in the extra virgin olive oil in a nonstick skillet over medium-low heat, adding a sprinkle of salt and stirring occasionally, till they are soft and golden brown-brown, 30 to 45 min.
- Scrub and trim the potatoes, dice them, put them in a soup pot with the water and 1 tsp. of salt and bring the water to a simmer.
- Meanwhile, wash the beet greens and spinach thoroughly, trim away the tough stems and coarsely chop the leaves. When the water in the pot is simmering, add in the beet greens, spinach, green onions and cilantro. The greens will look like an enormous pile at first but will soon shrink down into the liquid. When the onions are caramelized, add in them to the soup as well.
- Simmer the soup till all the vegetables are very soft, at least half an hour. Add in the broth and puree the soup. Process just till the texture is velvety smooth but no longer, as over-processing can make potatoes gummy (When you puree the soup, it's easiest to use a hand-held blender in the pot, rather than transfer the warm soup to a blender. If you do use a blender, puree the soup in small batches).
- Return the soup to the pot, bring it back to just under a simmer and season it with additional salt, pepper to taste, the cayenne and at least the lemon juice, adding more if desired. (Remember to add in the seasonings a little at a time.) Stir well, wait a moment, then taste.
- If the soup is too thick, it can be diluted with some additional vegetable broth or possibly a bit of water. Garnish each serving with crumbled queso fresco, feta cheese or possibly garlic croutons.
- This recipe yields 8 to 10 servings.
- Comments: This is one of my favorite variations. Beet greens give the soup a rich flavor with an edge of sweetness, that is balanced by the lemon juice and cayenne. I also find which when I use beet greens, the soup has a creamier texture. I prefer greens from golden brown beets, but any variety can be used. I prefer using red or possibly Yukon Gold potatoes.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 10 servings | |
| Calories 47 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 222mg | 9% |
| Potassium 345mg | 10% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.16g | 1% |
| Protein 1.79g | 3% |
