Beet Soup

Beet Soup

“The Beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” – Tom Robbins

 Beet Soup. Thick, delicious, rebellious, beet soup. This soup will make you swoon. It is very strong! Beet root and beet greens are a supreme tonic for the blood. The greens of these luscious blood cleansers are loaded with vitamins and minerals. Beet greens (which are often green and red) are higher in iron than spinach.

It is autumn, we are in the element of Earth and the beet is an excellent root vegetable for or bodies. I love to eat them raw grated on top of salad, and  in  just about any other grain or vegetable dish. Enjoy this potent soup.


  • 6-8  large red beets + their tops
  • 2 garlic cloves
  • 2 yellow onions
  • 2 bay leaves
  • extra virgin olive oil
  • 6 peeled, steamed whole white, or gold  potatoes
  • a sprig of fresh rosemary
  • salt & pepper to taste
  • heavy cream (optional)
  • 2 T butter (optional)
  • beef stock (optional)


Where is your breath? Are you breathing? Take one deep inhale now. Let the universe feel your breath like a strong wind bending over the tops of trees, as you exhale. Are you ready to cook up a pot of dazzling delight? Here we go…

In a separate large pot steam 6 peeled potatoes.

Coat the bottom of your soup pot with olive oil, toss in the chopped garlic and onions. Saute until clear. Chop your beets into small squares and toss them into the pot.  Chop the beet greens and put them in. Stir. What is your intention today? What are you putting into your food? What do you want your diners to feel like when they eat your soup tonight? Decide what you want and put it into the pot as you stir, stir, stir. Cover the beet mixture with clean, cold water. OR if you would like a more meaty tasting soup, add the beef stock here, 2 cups or so and then enough water to cover. Add bay leaves and a sprinkle of salt.

Bring this iridescent concoction to a boil. As soon as it boils, turn it down to simmer. Check on your potatoes and take them off the heat when you are easily able to  pierce them with a fork. Put them aside.

Check your soup in 10 minutes. Add the rosemary. Let simmer for 20 minutes or so until beets are soft.  Remove Bay leaves. Puree with a hand-held blender or transfer cup by cup to a bender and blend, then transfer back into pot.  Continue to add intentions. Season with pepper and salt to taste. You will have a thick, boisterous, Gothic colored crimson-fuchsia swirl of goodness.


Into your soup bowl goes a steamed potato. Ladle a scoop of beet soup over the potato. Now if you are really daring add shot of heavy cream. It is terrific with or with out the cream.

Scoop a spoonful of the soft potato along with delicious beet soup. Delicious, heart warming, really amazingly great for you!


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