Ingredients:
¼ cup olive oil
1 large onion, finely diced
3 large cloves green garlic plus some of the green tender part, finely minced
2 bay leaves
1 tablespoon fennel seeds
1½ teaspoons ground coriander
½ teaspoon dried thyme
Big pinch of red pepper flakes
5 cups stock of choice
4 large beets with tops, beetroots peeled, large dice, greens finely chopped
Sea salt
Freshly ground pepper
¼ cup finely chopped cilantro for garnishing

Directions:

  1. Place a large pot over medium-high heat and add the oil. Stir in the onion, garlic, bay leaves, fennel seeds, coriander, cumin, thyme, and red pepper flakes and cook, stirring constantly, until the onion has softened and the mixture is fragrant, about 5 minutes. Add the stock and beets. Cover, bring to a boil then lower the heat to maintain a simmer. Cook, stirring occasionally, until the beets are soft and tender, 3-4 minutes.
  2. Add the greens to the pot. Cover and cook for 3 minutes. Remove soup from heat and season with salt and pepper. Serve hot or cold garnished with the cilantro.

Serves 4