Leek & Beet Top Soup
Cook time
Total time
This soup is light and flavorful. It reminds me of potato soup, although it does not include potatoes.
Recipe type: Vegetable Soup
Cuisine: Indian
Serves: 6
  • 4 cups chicken stock (or 2 cups strong broth + 2 cups water)
  • 3 leeks, carefully cleaned and sliced thin (remove top 4" of the tough green stems)
  • 7 cloves garlic, sliced
  • beet tops/greens from two bunches of beets separated into leaves and stems
  • 1 tablespoon parsley flakes
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 can coconut milk (my favorite is Natural Value's organic)
  • optional: curry powder or Chicken Tikka Masala spice (only use if you like)
  1. Start 4 cups broth boiling in a large pot.
  2. Slice the root end off the leeks and discard. Remove the top 4" of the green end of the leeks. Clean carefully, making sure to look through all layers for dirt. Slice thinly, about ⅛" thin, add to the broth.
  3. Chop garlic into thin slices and place in the pot with the leeks and broth. Cover and cook for 20-30 minutes.
  4. Remove stems from beets. Set leaves aside. Slice stems into ¼" pieces. Add to the broth. Cover and cook 20-30 minutes.
  5. Cut beet leaves into thin strips, add to the pot. Add parsley flakes, granulated garlic and salt.
  6. Cook 20 minutes.
  7. Remove from heat, add one can of coconut milk. Stir together.
  8. Add spices to the pot of soup if you wish, or you could add them individually. I added ¼ teaspoon of Chicken Tikka Masala spice to mine. Curry powder would work as well.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2014/06/leek-beet-top-soup-good-hot-or-cold/