I absolutely love beets. About every two weeks I bring home a big bunch of them from the grocery store to use for the week. My favorite dishes so far are homemade beet salad and simple oven roasted beets.

 

I also love making fresh raw juice with them. My usual beet juice recipe includes:

 

*Beets

*Apple

*Orange

*Lemon

*Ginger

*Cucumber

 

It’s so refreshing and nutrient dense, not to mention tasty.

 

Where I often get lazy in the kitchen (and let’s be honest, we’ve all been there) is trying to find a way to use the greens and stems from my vegetables, especially those darn beet greens.

 

They contain so much nutrition, not to mention they take up an almost entire shelf in my fridge they are so big and hearty.

 

Last week when I brought home my bunch o’ beets, I took one look at the greens and just knew I could not possibly let them go to waste. I thought about it for a second, and remembered I have a book called It’s All Good by Gwyneth Paltrow (sent to me from my bestie), which contains a great beet greens soup recipe.

 

That very evening I made us Gwyneth Paltrow’s yummy beet greens soup, and added a few little twists of my own. The first part of this recipe comes from the book (which is a wonderful book, by the way, if you are looking for a great place to start with your health, and getting creative in the kitchen), and the last part is my own little twist.

 

You’ll need:

 

*1 white or yellow onion, chopped

*2 cloves of garlic, minced

*1-2 inches fresh ginger, finely chopped (Gwyneth uses fennel instead, which is also a great choice!)

*approx. 1-2 tablespoons coconut oil (Gwyneth uses extra virgin olive oil; I prefer coconut oil for heating)

*greens and stems from 1 bunch of beets, roughly chopped

*6 cups veggie broth

*Himalayan or Celtic sea salt and pepper to taste

My twist…

*1 15 oz can garbanzo beans

*2 large handfuls organic spinach leaves

 

How to:

 

Add coconut oil, onion, garlic, ginger and beet stems to a large pot and heat on medium, about 10 minutes.

 

Add the beet greens to the pot, and a pinch or two of salt and some pepper. Stir everything together.

 

Then add veggie broth and bring to a boil, then turn off the heat. You want the greens to be cooked and wilted but still keep their integrity. Transfer mixture to a high speed blender (like the Vitamix) and puree soup until smooth.

 

My twist:

 

Add the garbanzo beans to the blender and pulse at a low speed just a couple times. You want the beans to break apart a bit, but not fully blend. This makes for some great texture!

 

Transfer soup back into the pot, bring to a low simmer and add the spinach, just until slightly wilted (about a minute or two). You want the spinach to keep its integrity but still be slightly soft. Season with salt and pepper and enjoy!

 

*Bonus twist: Pour soup over some cooked spaghetti squash (as pictured in above photo) and add some fresh avocado. YUM!

 

This soup is vegan, gluten free, and extremely nutrient dense and medicinal. Not only that, but it tastes soooooo good! (Thanks to Gwyneth Paltrow for her wonderful inspiring recipe!)

 

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