Beet Green Soup

By Dr Ernst
January 8, 2019
  • 2 Tbsp coconut oil
  • 1 small fennel bulb- dice white parts
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • Stems from one bunch of beets chopped
  • 5 cups vegetable or chicken broth
  • Salt and pepper to taste

Heat soup pot to medium/high heat. Add coconut oil.  Add fennel, onion, and garlic.  Cook for 2-3 minutes. Add beet greens and cook until wilted. Add broth and bring soup to a boil.  Turn off heat. Use hand blender to blend soup as desired consistency.  Serve immediately.

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