Beet Greens and Kale Soup with Carrots Potatoes and Ginger
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until the onions are translucent, about 5-6 minutes.
- 2
Add the chopped carrots, potatoes, and grated ginger. Stir to combine with the onions and cook for an additional 5-7 minutes.
- 3
Add the chopped beet greens and kale leaves. Stir to combine with the vegetables and cook for another 5-7 minutes or until the greens are wilted.
- 4
Pour in vegetable broth or water to the pot and bring to a boil. Reduce the heat and simmer for 20-25 minutes until the vegetables are tender and the flavors are well combined.
- 5
Taste and adjust the seasoning with salt and pepper.
- 6
To serve, ladle soup into bowls and top with a drizzle of olive oil and black pepper, if desired.
This hearty vegetable soup is perfect for a cold winter day. It features lacinato kale and beet greens, along with carrots, potatoes, and ginger to create a comforting and flavorful meal. Serve with a slice of crusty bread to soak up all the delicious broth.
