Golden Beet - Carrot Soup
To make this soup vegetarian; substitute chicken broth with vegetable broth.
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- 4 cups chicken broth
- 1 tbsp. olive oil
- 2 large carrots, peeled & sliced
- 2 stalks celery, sliced
- 1 small onion, chopped
- 3 golden beets, sliced
- 2 cups chopped greens (kale, chard, spinach)
- 2 cloves garlic, crushed
- ½ tsp. dried, ground sage
- salt & pepper, to taste
- ½ tsp. turmeric
1In a large soup pot or Dutch oven, sauté the onions, crushed garlic, celery, carrots and golden beets in 1 tablespoon of olive oil. Sprinkle in the seasonings and stir to coat the vegetables.
2When onions have cooked enough to give them a clear appearance, pour in about ½ cup water and simmer until carrots and beets are tender.
3When vegetables are finished cooking, layer the mixed greens on top of vegetables cover and continue to simmer for about three minutes.
4Pour chicken broth over the greens and stir. Heat thoroughly and season to taste with salt and pepper.