This beautifully simple (and beautifully colorful!) recipe comes from Kate O’Donnell’s Everyday Ayurvedic Cooking for a Calm, Clear Mind. Kate’s cookbooks have become indispensable in my kitchen. She offers a wealth of practical Ayurvedic knowledge alongside her simple, healing recipes.
Paired with fried beet greens, this makes a light and satisfying meal.
For the soup:
4 c. water
1 bunch beets
3 c. almond milk
1/2 tsp. ground coriander
1/2 tsp. salt
For the greens:
beet greens from 1 bunch of beets, washed
2-3 tsp coconut oil or ghee
salt, freshly ground pepper to taste
Wash the beets and the greens. Set aside greens for frying later.
Boil the beets for 45-60 minute, until soft. See instructions here.
Drain and cool in a bowl of cold water, slip skins off and trim the tops and tails off.
Cut loosely into halves or quarters and place in blender.
Add almond milk, coriander and salt, blend till smooth. Reheat to desired temperature.
I make my own almond milk from a simple recipe in Kate O’Donnell’s cookbook. Here are some basic instructions for making your own. I’d skip on the additions (sweetener) if you’re using the milk for this soup.
Serve with fried greens on the side.
For the greens:
Cut off the thick stems (use your pinky finger as a gauge, discard stems that are wider)
Chop into 2-inch pieces (sometimes I skip this part and fry the leaves whole!)
Warm oil in a medium frying pan (I use a cast-iron skillet) on medium heat
Fry for 4-5 minutes, stirring occasionally, until tender
Remove from heat, serve hot
This simple method yields an incredibly flavorful, delicate and slightly crispy addition to the soup.
Everyone in our family is crazy about these greens ~ really about this whole meal.
My son loved the soup but didn’t like the greens the first time.
He tried again a few months later and loves them now… which is awesome because this is a highly nutritious meal! Add crackers or a slice of bread if you’re so inclined.
