Broccoli and Beet Greens Soup
Packed with nutrients, vitamins, and minerals, this easy-to-prepare recipe using natural and organic ingredients is the perfect end-of-the-week meal . . .
Jill Reid | Kitchen Spirit
It was Sunday and I’d just finished my meal plan for the week. As I scrounged through the fridge looking for ideas for that night’s dinner (Sundays are typically a “tapas” collection of leftovers from the previous few days), I saw a container of beet greens from an early-week score of organic beets. I also had an inventory of frozen broccoli stems and cauliflower pieces in the freezer. (KS Food Hack – save this part of the veggie and cut it into slices or small chunks and freeze to use in soups and other one-pot meals.) The dinner decision was made – it was time for homemade soup!
Ingredients:
Broccoli/cauliflower stems and pieces
Chopped beet greens
½ cups uncooked organic quinoa
¼ cup diced onion
2-3 tabs grass-fed butter
1 clove chopped garlic
Organic pepper
Himalayan salt
Organic bone broth
1 – tbsp. organic parsley
1 tsp organic red chili pepper flakes
Filtered water
Grated Pecorino-Romano cheese
Add filtered water (enough to cover the veggies plus about 1”) and uncooked quinoa, parsley, red chili flakes, a dash of salt, and pepper. Stir it up and cover the pot.
Bring to a boil, then reduce heat and simmer for 45 minutes to an hour until veggies are soft. There are a couple options for processing the soup, depending on your preferences. I usually scoop the veggies into my food processor, then add just enough stock to cover. This will process to a smooth, thicker texture, which is how I like my soup. You may want to experiment with a small batch first, adding more or less stock as you like. Before serving, sprinkle with pecorino-romano cheese and garnish with parsley or fresh basil if desired.
If you end up with extra stock (bonus!) just store it in an air-tight glass jar in your fridge. It’ll keep for several weeks and is a great addition to chilis, stews, sauces, gravies, and, of course, soups. I process my soups fairly thickly and usually add a little stock to get the texture and consistency I like. This soup is a great mid-day meal, served with a salad, or by itself for dinner. It’s quick and easy to heat on the stove or in the microwave. Either way, it’s a winner!
Tips:
I happened to have fresh beet greens available, however, if you can’t use the greens right away, you can also freeze them for an opportunity just like this. FYI – it’s easier to chop up the greens (if fresh) or break into small pieces (if frozen) before adding to the soup.
Try adding or substituting other veggies, organic whenever possible, like carrots, sweet potato, parsnips, celery, etc.
For a creamy take on this recipe, add a little coconut milk during processing.
Experiment with other spices. Try adding basil, tumeric, or ginger. Keep in mind if using tumeric, the soup color may change.
Use air-tight glass jars and the soup and stock will store for several weeks in your refrigerator—ideal for a quick lunch or dinner side!
I use organic options whenever possible. Here are a few items I found online for this recipe. Just click on the photos below for more info and quick links.
