Beets, Beet Greens & Sweet Potato Soup (Pressure Cooked)
Submitted by ladylost
A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis soup uses the whole beet, roots and greens, and pairs them with creamy sweet potatoes for a bowl that’s earthy, slightly sweet, and deeply warming.
Fresh ginger and a hit of orange zest at the finish lift the flavors and keep things from going one-note.
The pressure cooker does the heavy lifting here, getting everything tender in just 7 minutes of cook time. From cutting board to table in about half an hour.
Kitchen Tips
- Wash those greens thoroughly. Beet greens trap sand like nobody’s business. A full sink soak and rinse is the way to go.
- Save extra greens. If you have more than you need, sauté them in olive oil with garlic for a quick side dish.
- Add the orange zest after pressure cooking. Citrus oils lose their punch under high heat, so stirring it in at the end keeps the brightness intact.
- No pressure cooker? Simmer covered on the stovetop for about 25 to 30 minutes until beets and sweet potatoes are fork-tender.
Ingredients
Directions
Cut the beets from their greens and peel or scrub them.
Cut the beets into ¼ -inch slices and cut the slices in half.
Set aside.
Cut and discard the red stems from the beet greens.
Rinse the beet green in a sinkful of cold water, taking care to remove all of the sand.
Discard any blemished or very large, tough leaves.
Drain and chop the beet greens into strips about 2 inches wide.
Use about 4 cups of tightly packed chopped greens for the soup, saving the remainder for stock or another use.
(They’re delicious when s auteed in olive oil with lots of garlic).
Cut the peeled sweet potatoes into ½-inch slices and cut the slices in half.
Set aside.
Heat the butter in the cooker.
Add 2 teaspoons of the ginger and the onions and cook until the onions are soft, about 3 minutes.
Add the beet greens, sliced beets, sweet potatoes, and stock.
Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure, and cook for 7 minutes.
Reduce the pressure with a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in the remaining ¼ teaspoon ginger and the ora nge zest.
Add salt to taste and serve immediately.
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