It's June here where I live, and it's hot out. Thankfully we have a wonderful air conditioning unit which keeps it nice and cool inside our home. My mom has been with us going on 10 months and today she told me she was thankful for her cool room. But I digress… even though it's hot, I'm still making soup. On the stove top. I should really rethink that… our electricity bill is high enough without making the house warmer by cooking soup. The slow cooker is an awesome option at this time of year since I can let it cook out on the porch and it doesn't heat up the house. Note to self: Use the slow cooker more often.
Today I made a soup that I really like. It reminds me of potato soup, just a little bit, even though there are no potatoes in it. Coconut milk [affiliate link] gives it a creamy look and taste with only a slight coconut flavor.
This soup is good hot, or cold. It's especially refreshing cold, when it's hot out! 🙂
Leek & Beet Top Soup
- 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 [affiliate link] garlic, sliced
- beet tops/greens from two bunches of beets separated into leaves and stems
- 1 tablespoon parsley [affiliate link] flakes
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt [affiliate link]
- curry powder (my favorite recipe for curry powder is from Delicious Obsessions) or chicken tikka massala, (both optional – only use if you like)
- 1 teaspoon black pepper [affiliate link]
- 1 can coconut milk (my favorite is Natural Value and this is my Amazon affiliate link)
Start 4 cups broth boiling in a large pot.
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 1/8″ thin, add to the broth.
Chop garlic into thin slices and place in the pot with the leeks and broth. Cover and cook for 20-30 minutes.
Remove stems from beets. Set leaves aside. Slice stems into 1/4″ pieces. Add to the broth. Cover and cook 20-30 minutes.
Cut beet leaves into thin strips, add to the pot. Add parsley flakes, granulated garlic, salt and black pepper.
Cook 20 minutes.
Remove from heat, add one can of coconut milk. Stir together.
Add spices to the pot of soup if you wish, or you could add them individually. I added 1/4 teaspoon of Ajika Organic Chicken Tikka Masala (Amazon affiliate link) to mine. Curry powder would work as well.
This post has been included at Gluten-Free Wednesdays and Fat Tuesday!
- 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)
- Start 4 cups broth boiling in a large pot.
- 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.
- Chop garlic into thin slices and place in the pot with the leeks and broth. Cover and cook for 20-30 minutes.
- Remove stems from beets. Set leaves aside. Slice stems into ¼" pieces. Add to the broth. Cover and cook 20-30 minutes.
- Cut beet leaves into thin strips, add to the pot. Add parsley flakes, granulated garlic and salt.
- Cook 20 minutes.
- Remove from heat, add one can of coconut milk. Stir together.
- 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.