Curried Winter Greens Soup with Chiogga Beets

By Chef Instructor Jason Osborne of the Charlotte Technical College 


  • 4 TBSP Olive Oil
  • ½ TBSP Ginger, Fresh, Minced
  • ½ TBSP  Garlic, Fresh Minced
  • 1 ea  Jalapeno/Habanero, Fresh, Minced
  • ½ Cup Yellow Onions, Fresh Minced
  • 1 Cup Chiogga Striped Beets, Small dice
  • 2 Cups (Packed)  Winter Greens with stems (Kina Savoy, Kale, Swiss Chard, etc.), Fresh, Large Dice
  • 2 Tsp Curry Powder
  • 1 Tsp Turmeric
  • 2 Tsp Paprika
  • 1 Quart Chicken Stock or Vegetable Stock
  • 2 oz Roux
  • 1 Cup Heavy Cream
  • ½ each Lime, Juice, Fresh
  • 1 ½ Tsp. Sugar, Brown
  • 1 Tsp. Fish Sauce (optional)
  • To taste Salt & pepper
  • 2 TBSP Cilantro, Chopped


  1. Prepare all ingredients.
  2. In a soup pot heat Olive Oil; add Onions, Garlic, Jalapeno and Ginger. Cook 1 Minute. Add Beets and Winter Greens, cook an additional 2 minutes.
  3. Add Spices to the vegetables and cook 3 minutes on low heat.
  4. Add stock and simmer for 30 minutes. Begin to season the soup.
  5. Add Roux and whisk until smooth. Add Heavy Cream, bring to a simmer for 10 Minutes; Add Remaining Ingredients.
  6. Adjust Seasoning as desired.




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