Beet and Greens Soup

The flavour of sweet roasted beets combined with dill and a tangy balsamic vinegar will make this beet soup recipe a favourite! Beets are not only delicious; they are packed with nutrients, are high in fibre, and have been associated with lowering blood pressure amongst other health benefits.

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1 Lb medium sized beets, scrubbed clean and trimmed

1 medium onion

2 Tbsp olive oil

4 cups chicken or vegetable stock

2 cups fresh spinach or beet leaves, lightly packed, cut into thin strips

1/4 tsp pepper

2 Tbsp Balsalmic vinegar

2 tsp chopped fresh dill or 1/2 tsp dried dill

I cook the beets in the crockpot until soft(about 45 minutes-1 hour, depending on the size of the beets). You could also wrap each beet individually in foil and bake directly on rack in center of 375 F oven for about 1 1/2 hours until tender. Remove foil and let stand until cool enough to Handle. Peel beets and grate them.

Chop onion and sauté in olive oil in a large saucepan until soft, about 5 minutes.

Add stock to onions and bring stock to a boil. Add spinach or beet greens, pepper, beets and onion. Cook uncovered, for about 5 minutes, stirring occasionally, until vegetables are heated through.

Add balsalmic vinegar and dill. Stir. Makes about 5 1/2 cups

This soup is great as is or a dollop of sour cream or coconut cream on top goes nicely with it. Enjoy!

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