Monday, 21 November 2011

Beetroot top soup

I know that I'm becoming a bit of a beetroot top bore but here's another beetroot top recipe.  This time for a lovely autumnal soup fresh from the garden.

For four servings you will need:

  • 400ml of vegetable stock
  • A couple of handfuls of beetroot tops (or cavolo nero or swiss chard would work too)
  • A small piece of Savoy cabbage
  • Fresh or frozen garden peas
  • Sea salt and fresh black pepper


  1. Place the stock into a saucepan and bring to the boil.
  2. Drop in the beetroot tops and cabbage and reduce the heat.
  3. Cook for about five or ten minutes until both are tender adding the frozen peas in during the last couple of minutes. Add sooner if using fresh peas.
  4. Check the seasoning and add salt and pepper if necessary.
  5. Serve with crusty bread.

This is a delicious fresh soup that's full of lovely strong flavour from the cabbage and beetroot leaves and sweetness from the peas and such a pretty colour. It makes a lovely simple easy to prepare light lunch.

For more yummy soup recipes why not check over here where I've linked over today.


  1. Thanks for linking over to my soup posting. My dad used to love beet greens -- he never made soup, but would just cook them down and add a splash of vinegar. My mouth is watering at the thought. With the cold weather here in NYS, I'm wondering if I'll be able to get any beet tops this time of year.

  2. Thanks for coming over Jodie. They way your dad cooked up beet greens sounds yummy...mouth's watering too now...Oh and they are great in risotto with a bit of Parmesan cheese...mmm...