Beetroot leaves and vegetable soup 

Last Updated on January 17, 2023 by Roslin Dwivedi

A small story behind making this soup is that I got the beetroot leaves for free from a shopkeeper when I bought other vegetables at the Farmer’s market. He said it makes very nutritious and delicious food. I like to try new recipes in my kitchen, giving a bit of a twist to our taste and sometimes what I have in the fridge. So I gladly took the leaves and made Beetroot leaves and vegetable soup. 

Because we have eaten beetroot but not the leaves before, just for curiosity, I Googled what all quality Beetroot leaves have. And my findings left my mouth open. I read it and asked my husband, “what’s left if it has everything.”

Five benefits of Beetroot leaves

Beetroot leaves are an excellent source of essential vitamins and minerals. They are rich in vitamins A, C, folate, calcium, magnesium, potassium, and iron. Loaded with antioxidants and anti-inflammatory compounds, which can help reduce inflammation and protect against disease. Here are five health benefits of beetroot leaves: 

1. High in Nutrients: Beetroot leaves contain many vitamins, minerals, and other plant compounds. They are a great source of vitamins A, C, folate, calcium, magnesium, potassium, and iron. 
2. Improve Digestive Health: The fibre content in beetroot leaves can help improve digestive health. The fibre can help increase stool bulk and soften stools, which can help relieve constipation.
3. Lower Blood Pressure: Beetroot leaves are rich in nitrates, which can help reduce blood pressure. High blood pressure increases the risk of heart attack and stroke.
4. Boost Immune System: Beetroot leaves are packed with antioxidants, which can help boost your immune system and fight off disease.
5. Rich in Antioxidants: Beetroot leaves are a great source of antioxidants, which can help reduce inflammation and protect against disease. Antioxidants also help protect against free radical damage, which can cause cell damage and lead to cancer.

After knowing the benefits, I am determined to buy this vegetable whenever I get this in the market. I didn’t only make Beetroot leaves and vegetable soup. I also tried the stir-fried version of it, and it was delicious.

So let’s see the recipe

Serves: 6 medium bowl

Steps –

1. Fry Onion and ginger in 2 tablespoons of oil for a few minutes, stirring often.
2. Add the chopped carrot, Red bell pepper and a bit of lemon zest, stir and continue cooking for 2-3 more minutes.
3. On the other side, boil the beetroot leaves for 5-7 minutes. 
4. Add them to the pan once done. Stir and continue cooking for 2-3 more minutes
5. Add seasoning and 3 cups of water. Cover and cook for 2 minutes. Take a blender and blend the ingredients well.  
6. Pour in some more water if you want to make it more liquid. Let it cook for some time, add two teaspoons of butter and serve.

You can serve it two ways:

1. You can add some lemon drops to your soup bowl or 
2. Instead of lemon, you can put some cream on top of it.

Either way, it tastes delicious. Serve garlic butter bread with it, or a few slices of buttered baguette will also complete the plating.

Get some more amazing soup ideas:

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