Beets and Greens Soup with asian spices

I made the most wonderful beet soup with the amazingly fresh beets I got at the Brattleboro Food Co-op a few weeks ago. I love using both the beets and the greens - I love all kinds of greens! Since I didn't have coriander, I used Emeril's Asian spice mix.

1 bunch fresh beets (about five ) with greens

2 t. canola oil

2 large cloves smushed garlic

1 T ground cumin

pinch cayenne pepper

1 T Emeril's Asian essence ( or 1 t. ground coriander)

salt/fresh pepper

1 onion, halved and sliced thinly

chicken or vegetable stock to cover

Peel and cut beets into matchsticks and set aside.

Wash greens and cut stems into dice. Set aside

Slice green leaves into thin strips and set aside.

Heat canola in large saucepan until hot but not smoking. Add onion and cook til soft, then add garlic. Cook about a minute. Add spices and cook an additional minute.

Add a little chicken stock and scrape up the browned bits. Add beets and stems, and more stock to cover. Simmer gently until beets are soft = about 20 minutes. Add greens, cook another 5 minutes. Taste and correct spices . Serve.