Raw Beet Top Soup Recipes

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

RAW BEET TOP SOUP

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.

BEETROOT SOUP

Steps:

• Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
• Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
• Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
• Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
• Serve in bowls with a drizzle of yogurt and sprinkling of dill.