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Ingredients
- 2 pounds large beets with greens
- 2 tablespoons extra-virgin olive oil, divided
- 4 teaspoons coriander seeds, lightly crushed
- 10 garlic cloves, chopped
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 5 cups plus 3 tablespoons water, divided
- 2 bay leaves
- 2 cups chopped peeled parsnips
- 5/8 teaspoon kosher salt, divided
- 2 tablespoons cider vinegar
- 6 tablespoons plain 2% reduced-fat Greek yogurt
- 1/4 cup chopped fresh dill
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Remove greens and stems from beets; discard stems. Rinse and drain greens. Finely chop to measure 2 cups. Peel beets; cut into 2-inch pieces.
2. Heat a large Dutch oven over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle coriander over bottom of pan; cook 1 minute or until fragrant, stirring frequently. Add garlic and onion; cook 12 minutes or until tender, stirring occasionally. Add beets and tomato paste; cook 1 minute, stirring frequently. Add 5 cups water and bay leaves. Cover and bring to a boil; reduce heat, and simmer 45 minutes or until beets are very tender. Discard bay leaves.
3. Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add parsnips and 1/8 teaspoon salt; sauté 8 minutes or until tender. Remove from heat.
4. Place beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend beet mixture until smooth. Return pureed soup to pan; bring to a simmer. Add beet greens and parsnips to pan; cook 5 minutes. Stir in vinegar and remaining 1/2 teaspoon salt. Ladle soup into 4 bowls. Combine yogurt and remaining 3 tablespoons water. Top soup with yogurt and dill.
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