Beetroot Leaves Soup (vegan)

beetroot leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients and is widely available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon

Homemade stock is fresher, while bouillon is economical.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess without dairy.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes provide more nutrients, while cauliflower is cost-effective.

Heat olive oil in a pot over medium heat until shimmering.

Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.

Stir in diced potatoes and cook for another 3-4 minutes.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Add chopped beetroot leaves and cook for an additional 5 minutes.

Blend the soup until smooth using an immersion blender or regular blender.

Stir in lemon juice and season with salt and black pepper to taste.

Serve hot, garnished with a drizzle of cream and herbs.

Cooking Techniques

Spice Level: