ROASTED GARLIC AND BEET SOUP
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
- Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.
Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
GOLDEN BEET SOUP
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Appetizer Hanukkah Low Cal High Fiber Beet Fall Winter Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
- Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
- Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
EASY SUPER-GREENS SOUP
Reset your diet with this soothing soup chock-full of superfoods. You can put this recipe together using the veggies in the bottom of your crisper drawer-pull out those carrots and that neglected bunch of celery-add in onion, and for protein, a can of hearty white beans. Then, the star of the show: a powerful punch of hearty, nutritious greens like kale, chard or spinach. All are easy to find, already washed and ready to go, in your grocer's produce section. These simple ingredients cook up into a soup that's much more than the sum of its parts and is still low-cal enough that you can round it out with crusty bread and cheese on the side.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line rimmed baking pan with foil.
- In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
- Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
- To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 1/3 Cups, Sodium 1230 mg, Sugar 5 g, TransFat 0 g
BEET GREENS SOUP
I love to buy beets at the farmers market, because we can eat the roots and the greens. This is a recipe I made to introduce my kids to eating the greens, and they loved it! This soup is wonderful topped with sour cream or plain yogurt, and served with warm bread.
Provided by Breanna W.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Place potato in a microwave-safe bowl. Cover with salted water. Cook in the microwave until tender, about 5 minutes.
- Place beet tops and stems on a flat work surface. Cut greens into thin strips and dice stems. Stack greens and stems in separate piles.
- Heat bacon grease in a large skillet over medium-high heat. Add beet stems, onion, and carrots. Cook and stir until tender, about 5 minutes. Season with salt. Add beet greens; saute until wilted, about 5 minutes.
- Reserve 1/2 cup of the greens mixture in the skillet. Transfer the rest of the mixture into a blender; add boiled potato and 2 cups stock. Blend until smooth, adding salty potato water to thin mixture as needed.
- Pour the blended mixture into a large pot. Stir in the reserved greens mixture, the remaining 2 cups stock, shredded pork, and peas. Cook until soup is heated through, about 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 21.6 g, Cholesterol 52.8 mg, Fat 3.7 g, Fiber 4.3 g, Protein 23 g, SaturatedFat 1.2 g, Sodium 834.5 mg, Sugar 2.5 g
BEET GREEN BORSCHT
Make and share this Beet Green Borscht recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 20
Steps:
- In a large frying pan, melt 1/4 cup of margarine or butter.
- Add chopped onions and saute' for 5 minutes but do not brown.
- Add mashed tomatoes including liquid and simmer until reduced to about half (about 20 minutes) then set aside.
- In a large cooking pot, add 16 cups of water and bring to boil.
- Add salt, potato quarters, chopped carrots and the beet and cook until tender, about 15 minutes.
- When potatoes are tender, remove into a bowl and mash.
- Add the remainder 1/4 cup of margarine or butter, half and half cream to the mashed potatoes and mix well, then set aside.
- Trim tail ends of the young beets, and scrub only, then cut into small pieces and add to soup pot.
- Chop beet greens into medium size pieces and add to soup pot.
- Add cubed potatoes, spinach greens, green and red peppers, green beans, chopped celery, cauliflower florets and cook until vegetables are just tender, about 20 minutes.
- Add mashed potato mixture, tomato/onion mixture, green onions, fresh dill weed and bring to boil.
- Remove from heat.
- Add lemon juice and stir well.
- Adjust spices to taste.
- Cover and let sit for 15 minutes before serving.
- Refrigerate any unused portion of soup.
Nutrition Facts : Calories 171.3, Fat 6.3, SaturatedFat 1.7, Cholesterol 4.5, Sodium 526.4, Carbohydrate 26.6, Fiber 4.5, Sugar 6.3, Protein 4.1
RAW BEET TOP SOUP
This is a method my girlfriend and I discovered to get massive amounts of raw fresh greens in that tastes pretty good too. It works with basically any type of greens.
Provided by David Hof
Categories Greens
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Begin roughly chopping beet tops and parsley. Place beet tops in a blender with parsley, water, oil, and spices. Blend until well chopped and smooth. It may need a little extra water and oil to get it to blend well. Once it has blended a little though, the rest should blend pretty well also. Cut the first group of ginger, avocado, tomatoes and mushrooms into chunks. Also add these to the blender. This will enhance the flavor and smooth it out a lot. Now let it blend for about a minute or two to let everything get smooth. This is the base for this raw soup.
- At this point you may want to add extra seasonings to give it just the taste you want.
- Finally, place in small bowls and add the extra chopped vegetables, avocado, mushrooms, celery, carrot, tomato.
- Bon Apetit.
Nutrition Facts : Calories 307.1, Fat 28.3, SaturatedFat 4, Sodium 808.6, Carbohydrate 14.2, Fiber 6.9, Sugar 4.8, Protein 3.7
WHITE OR PINK BEANS WITH BEET GREENS AND PARMESAN
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until the onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute. Drain the beans and add to the pot, along with 6 cups water (or enough to cover the beans by at least an inch) and the bouquet garni. Bring to a gentle boil, add salt to taste, cover and simmer 1 1/2 to 2 hours, until the beans are soft and fragrant. Taste, adjust salt, and add pepper. Remove the bouquet garni.
- Stir in the beet greens and simmer 5 to 10 minutes. Serve in wide bowls and pass freshly grated Parmesan for sprinkling.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1268 milligrams, Sugar 2 grams
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- Prepare beet tops: Cut beetroot from the stem. Cut the beet greens from the stems and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry.
- Prepare and simmer soup: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
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5/5 (15)Total Time 50 minsCategory Lunch, SoupCalories 83 per serving
- In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
- Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
- Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.
BEET GREENS SOUP (POLISH BOTWINKA SOUP) - EVERYDAY …
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5/5 (3)Total Time 35 minsCategory SoupCalories 282 per serving
- Prepare all the ingredients: peel and cut the potatoes into 1-inch (2.5cm) cubes, cut the garlic into thin slices, chop the dill finely. The beets: roughly cut the leaves, cut the stems into thin slices, peel the beetroots (use gloves!), and cut into thin slices (larger beets need to be cut into four parts and then into slices).
- Heat the oil in a large pot over high heat, when it's hot add the potatoes. Cook over high heat for about 3-4 minutes, stirring occasionally (do not stir for the first minute), until the potatoes brown a little.
- Add the broth and chopped beets (don't add the stems and leaves just yet). Bring to a boil, scrape all the browned bits and pieces of potatoes from the bottom of the pot with a spatula, and cook over low heat for about 5 minutes.
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