Is there anything better than free food? Maybe only free booze but then that gift is a double-edged sword thanks to the threat of a hangover. When carrots and beetroots come with the stems and greens still on (which they do, if like me you’re the kind of bourgeois bastard who buys your vegetables from a health food shop in Dulwich), I’ll often bin them, because, well, laziness. But times are tight chez Silver, thanks to a
forced surprise career-change into the world of freelance, so I had a little look around for frugal recipes, and it seems beet-green soup is a proper thing. A delicious thing! This blog’s not called Feast on Scraps for nothing.
Renegade that I am, I threw carrot tops in there too. Carrots and beets work well together in their root form after all, and their leaves also have a flavoursome common ground. This did mean the soup took a good bit more blending than a basic beetroot one, as the carrot leaves are tougher, but I’m sure you can handle that. Does being tougher means they’ve more goodness in? Let’s say it does.
Speaking of goodness, this soup is packed full of it – often-wasted greens come packed with as many vitamins as the kale you’re paying £3 a bag for after all. That’s why it looks so gross – it’s basically a savoury green smoothie. Those are chopped cashew nuts making a vain attempt to tart it up btw. They were nice, include at your discretion.
So get cooking up your cut-offs, for a lunch that’s nutritious, satisfying, and sort of free.