Beet Soup, Spring Greens, and Cornbread Croutons
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
If you don’t have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt.
  • • 4 cups pickled beets, drained
  • • 3 cups water
  • • 2 onions, chopped
  • • 2 cloves garlic, chopped
  • • 3 tablespoons butter
  • • 4 tablespoons maple syrup
  • • 1 bay leaf
  • • 4 tablespoons heavy cream
  • • small handful of fresh greens
  • • a few handfuls of torn cornbread, toasted in the oven until golden brown
  1. In a medium pot, melt the butter and cook the onions and garlic for about 10 minutes.
  2. Add the beets and maple syrup, stir, and cook for a few more minutes.
  3. Add the water and bay leaf. Simmer 30 minutes.
  4. Remove bay leaf and blend with a blender or hand mixer.
  5. Add the cream and season to taste with salt and pepper.
  6. Serve with greens and cornbread croutons.
Recipe by Honest Cooking at