Beetroot Leaf Soup

Beetroot Leaf Soup

Another great use for the leaves of fresh beetroot. Here’s my version of this really simple recipe from this helpful website, Vegetable Gardens, posted by Pea Shoot. The leaves cook down to become creamy and delicious with a very faint, almost tarragon flavour.

Makes enough for 2-3 portions.

Knob butter
300 g beetroot leaves (there was about 500 g of leaves on my bunch beetroot)
350 ml vegetable or chicken stock
Sea salt and freshly ground black pepper

1. Wash the leaves and stalks well, and chop into 5 cm pieces. Melt a knob of butter in a pan, add the leaves and a pinch salt, stir fry for a moment, then add the stock.

2. Bring to a boil, and simmer for about 2-3 minutes or until the leaves and stalks are tender.

3. Season and set aside to cool for 10 minutes before blending until smooth. (don’t try and do this too soon as a heat vacuum will build up and likely blow the lid off once you turn it on!)

4. Return the blended soup back to the boil. Check for seasoning and serve. You could try a tiny spoonful of creme fraiche or cream stirred in, but I liked it just as it was. Bloody good!

This entry was posted in August, July, June, Lunch, November, October, September, Soups, Starters, Supper, Vegetables, Vegetarian. Bookmark the permalink.

5 Responses to Beetroot Leaf Soup

  1. Norfolk Dumpling says:

    Excellent and easy to make. Add a bit of Balsamic vinegar for a little “zip”.

  2. Pingback: Beetroot | Time flies when you're having fun…

  3. Scott Reynolds says:

    Yummy, yummy, yummy! I grow my own beetroot and have always composted the leaves. Never again. Lovely soup!

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