Golden Beet - Carrot Soup

Renée **II**


A simple, yet satisfying root vegetable soup. Just the thing to hit the spot after a long day and having it in a mug in front of the fireplace is nice, too.

To make this soup vegetarian; substitute chicken broth with vegetable broth.

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15 Min
30 Min
Stove Top


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.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Hashtags: #satisfying, #warming, #soup