What is it about Autumn and Pumpkin Spice Latte’s? Or a cozy afternoon and homemade soup? That turn of the crisp temperature in the air is like Nature’s timer telling us, “It’s time to pull out your heavy sweaters and make that pot of tea.” Almost as if to give us fair warning that winter will come, and winter will be cold, but here’s a friendly reminder to make the most of it all.
I was never someone who had to learn to like beets. They are earthy, rich in flavor and simply beautiful. And whether it’s nesting for Fall or waste-not-want-not, I was inspired to actually use the greens (often mistakenly discarded!) from our beets this week and make soup to freeze for lunches and have for a warm meal on Sunday afternoon. This recipe is clean, Vegan, and, as all food should be, delicious.
E A R T H Y B E E T G R E E N S S O U P adapted from It’s All Good
2 tablespoons olive oil (I always eye this by counting for 2 seconds)
1 leek diced (washed thoroughly)
1 onion diced
4 garlic gloves minced*
1 bunch of beet greens roughly chopped (washed thoroughly // stems & leaves separated & saved)*
1 apple peeled & sliced*
sea salt (I love using Celtic Sea Salt for soups)
black pepper
6 cups vegetable (or chicken) stock
Add olive oil, leek, onion, apple, beet stems, and garlic to a large pot over medium heat. Cook for 10 minutes until vegetables are softened.
Add stock, beet greens, a large pinch of salt and pepper. Stir to combine and bring to a boil. Once at a boil, remove from heat (greens should just be wilted), and blend using an immersion blender (this is easiest and will give you a semi-smooth texture to your soup).
Serve warm or chilled with a buttered slice of baguette.
*produce from my weekly Organics Live box.
Olivia Jamie 