by Janis Betz
8 beets with tops (or Swiss Chard tops)
1 onion, chopped
2 quarts vegetable broth
2 T. lemon juice (juice of 1 lemon, room temperature)
1 T. sea salt
1 T. maple syrup
1 t. dill weed
1/8 t. ground savory
1/4 t. paprika (opt.)
To make roux thickener:
1/4 C. organic butter
1/4 C. white spelt flour
Chop beet tops or Swiss chard and set aside. Peel and grate beets in food processor. Cook beets with onion in vegetable broth 30 min. or until tender. In separate saucepan, melt the butter and mix in flour. Add soup broth a little at a time, stirring constantly until medium thick. Stir roux into soup. Add seasonings and lemon juice. Stir in chopped beet tops or Swiss chard and cook 5-10 minutes more.
