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This simple soup delivers beetroots along with their healthful, satisfying greens. A touch of earthy, aromatic spices, such as coriander and cumin, sets off the sweetness of the beets.

Source: Martha Stewart Living, June 2004
Servings Yield



Cook's Notes

Buying beets with the greens attached -- as required for this recipe -- is a sure way to know they're fresh. Beets are often cooked before they're peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.

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How would you rate this recipe?
  • vejout
    7 APR, 2013
    This was very time consuming and the end result was a little too earthy-tasting for me.

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