Beet & Beet Green Soup

beet soup with pistachio toppingBeets are delicious, and beet greens are delicious.  Together they make an amazing combination.  This beet soup is probably more intense and delicious than any you’ve ever had.


3 cups beets, peeled.  I prefer to peel them before cooking, but you can peel afterwards.  Peel over the sink, conscious that beets exude a liquid that can stain.

2 cups cleaned leeks, or onions.  I prefer leeks.

Beet greens and stems that came with the beets.  Be sure to wash them carefully, as they can be sandy.

1/8 to 1/4 cup garlic cloves, peeled, depending how much you like garlic.

1/2 cup sherry or white wine, optional

1/2 cup olive oil


  1. Peel the beets.
  2. Sauté leeks or onions in 1/8 cup olive oil over medium heat for 20 minutes, until soft and tender. They should not brown.
  3. Add in the beet greens and stems and sauté further
  4. Meanwhile, microwave the beets, with optional sherry or wine, until tender.  The time depends on your microwave, but should be 10-20 minutes. You can optionally add bay leaves and thyme while microwaving.
  5. Remove bay leaves and thyme. Allow the beets to cool somewhat.
  6. Put beets, beet greens and stems, and leeks or onions, and 1/2 cup olive oil in a powerful blender such as a VitaMix.  (Be aware that blending hot things can cause splattering, so allow some cooling first.) Puree until smooth.
  7. Add salt and pepper to taste.

Serving and garnishes

  • You can serve as is, as an intense soup.
  • Or, you can thin with not more than 1 cup of good chicken or vegetable stock, or water.
  • Garnish with
    • A disk of goat cheese
    • A scoop of ricotta cheese
    • Some sour cream is traditional
    • A sprinkle of toasted pistachios, pecans, or walnuts.  Pistachios look and taste particularly fabulous.
    • Drizzle with good olive oil
    • If the queen is coming to dinner, I’d serve the soup with ricotta, pistachios, and a drizzle of the best olive oil.
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