Beet Greens and Mushroom Soup

Raise your hand if you usually throw the greens on top of your beets away. Stop it! They are so yummy and so good for you:

Even better than a beet's roots are its greens, because they rank among the five top-rated sources of three antiaging pigment antioxidants: (1) the flavonoids, which produce "vitamin P" activity for strengthening the immune system (which becomes more vulnerable with age) as well as the joint structures and vascular system; (2) the alpha and beta anticancer carotenes; and (3) chlorophyll, the fat soluble substance that stimulates hemoglobin and red blood cell production (and is useful in relieving heavy menstrual flow) and provides protection from free radical threats to the immune system.

Because beet greens contain calcium, potassium, iron, and vitamins A and C, they are an essential addition to any healthy-heart program.

-Super Healing Foods 

This soup is light, refreshing, easy, quick, healthy, and inspired by an Asian broth based soup that typically stars spinach, mushrooms, and tofu. Since I had leftover beet greens in the fridge I decided to have a go at recreating this classic dish with those loveable, antiaging greens and I am so glad I did. If you don't have beet greens, don't fret, use spinach. Add some tofu. Go with your heart and eat something delicious.

5 c veggie broth
1 1/2 c water
2 tbsp tamari (or soy sauce)
2 tbsp apple cider vinegar
1 tbsp sesame oil
3 cloves of garlic, minced
1 tbsp minced peeled fresh ginger
10 oz mushrooms, thinly sliced
5 oz beet greens, roughly chopped
chives, for garnish

1. Throw veggie broth through ginger in a pot and bring her to a boil. 
2. Let the mushrooms join the party and hangout alone for about 5 minutes. 
3. Bring on the beet greens and let them cook until they are tender. 
4. Serve in bowls and garnish with chives.