Last Saturday, Mike and I visited Nour al-Barakeh organic products bazaar to get some fresh veggies for the week ahead. It was my introduction to this weekend pop-up market which hosts organic farmers, food and natural cosmetics producers, local artisans and also some local chefs. With its broad selection of greens that are rarely available in Amman, Mujeb Organic Farm was my favourite!
Just as we were standing in a queue to pay for our groceries, a lady in front of us asked the cashier to discard leaves of the beets she purchased.
– I’ll take them – I said immediately. Young beet leaves are very hard to get in any Amman grocery. However, in Poland, we are simply crazy about them. Beetroot-leaves-soup is one of my childhood favourites! One of these dishes that you ask your grandma to cook over and over again. Today, I’m sharing it with you.
In Poland, we would usually add sour cream at the end. Since I’ve recently developed an intolerance to dairy, I had to skip it. Mike, however, enjoyed it with a dollop of thick, greek yoghurt (Labneh).
To learn more about Nour al-Barakah market, visit their facebook or read Chelsea’s post on MyAmmanLife.
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Yields 4
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 carrots, diced
- 1.5 l vegetable stock
- 1/2 kg beetroots with leaves (about 400 g leaves, 100 g beetroots), chopped
- 200 ml coconut milk (to replace sour cream)
- 2 garlic cloves
- 100 g potatoes, diced
Instructions
- Throw vegetables into the pot and cover with the stock. Boil covered for about 30 minutes or until carrots and potatoes are tender
- Mix in the coconut milk just before turning off the fire.
- Serve immediately with a dollop of yoghurt, vegan yoghurt or by itself.
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