Golden Beet and Beet Green Soup
- Number of Servings: 4
Ingredients
3 golden beets with leafy tops (1 1/2 lbs)1 tbs extra virgin olive oil1 small red onion sliced lenghtwise4 garlic cloves, minced4 cups vegetable broth3/4 tsp salt1/4 tsp black pepper1/2 tsp red pepper flakes (optional)Freshly Grated Parmigianinio-Reggiano cheese
Trim leafy tops off beets, leaving 1 ince of stems attached. Wash beets and leaves, discarding the tough stems. Put beets in a sauchpan and co ver with water. Bring to a boil, covered. Reduce heat and simmer. Drain and let cool. Remove skin and stems and cut into strips. Shred beet leaves.
Heat oil in a large pot over a medium high heat. Add onion and garlic and cook until lightly browned, about 4 minutes. Add broth and sliced beets. Bring to a boil. Stir in reserved greens and cook 1 minute until wilted. Add more broth as dsired. Season with salt and peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user MJSTEVEN.
Heat oil in a large pot over a medium high heat. Add onion and garlic and cook until lightly browned, about 4 minutes. Add broth and sliced beets. Bring to a boil. Stir in reserved greens and cook 1 minute until wilted. Add more broth as dsired. Season with salt and peppers.
Number of Servings: 4
Recipe submitted by SparkPeople user MJSTEVEN.
Nutritional Info Amount Per Serving
- Calories: 132.0
- Total Fat: 6.6 g
- Cholesterol: 7.9 mg
- Sodium: 1,851.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.9 g
- Protein: 5.6 g
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