It might not be a very popular opinion but I have to tell you – I’m not a huge fan of beetroot.. BUT when it comes to beetroot leaves – I’m first in the queue! My grandma used to and my mom makes leafy beetroot soup and now I have my own version of it! A must try and never waste those beetroot leaves again!
You will need:
3 medium beetroots with leaves
2 medium carrots
3 small potatoes
2l of water
2 bay leaves
2 tbsp of olive oil
5-8 black peppercorns
What to do?
- Separate leaves from beetroot and cut them into pieces of ~1cm. Blanch it in boiling water for 90-120 seconds. Set aside.
- Dice the onion, grate the carrots and beetroots, cut potato into around 1cm cubes. Heat the oil in a pan and sautee all the vegetables (for 10-15min), add the bay leaves and peppercorns, season with salt. In this step I like to add herb stalks if I have any in my freezer.
- Pour 2l of water over the sauteed vegetables, close the lid and leave the soup to simmer until the vegetables are soft.
- Once veggies are soft, add the blanched beetroot leaves and simmer for couple more minutes. Make sure to taste your soup to see if any seasoning is missing.
- Serve with some olive oil or chopped herbs if you have.
Few tips to make this soup even better:
- Adding a few porcini mushrooms will give more depth and umami to the soup
- Soy sauce also can give some good umami so feel free to use it instead of the salt
- Dill compliments the flavour of beetroot very well so freshly chopped and sprinkled on the soup is a great way of serving it.