Warming Beetroot Soup

I have expressed how I feel about beetroot in the past, it’s just amazing! Beetroot is packed full of antioxidants, vitamins, minerals, folic acid, iron and fibre. It’s such a wonderful vegetable to add to your diet.

I can appreciate that some people don’t like beetroot, it does have quite a distinctive earthy taste,  so I’ve developed a recipe that has a variety of added ingredients to balance out that earthy flavor.

As usual, this soup contains NO nasty additives, it’s wholesome and perfect for any diet, it’s Paleo, Gluten-Free, Coeliac, Vegan and Dariy Free.

Prep: 8 minutes      Cook: 25-30 minutes       Serves: 4-6

The possibilities of using beetroot is endless, you can juice them, eat them raw and grate them into salads, roast them and top with some goat’s cheese or, you can pickle them.

 Beetroot is an important part of my diet and I tend to eat it a few times a week.

I work out about 3-5 times per week and I know, and it’s also been proven, that beetroot helps increase energy and stamina, it allows the body to respond better to exercise.

So, if you’re a fitness fanatic like myself, give it a go and you’re sure to reap the benefits. 

Ingredients:

  • 1  onion

  • 2 cooked beetroots
  • 1 inch of ginger

  • 2 carrots

  • 2 celery sticks

  • 1 large clove of garlic

  • 1 teaspoon of majoram

  • 1 bay leaf

  • A generous pinch of salt&black pepper

  • 1 tablespoon of coconut/rapeseed/olive oil

  • 1 litre of water

 Method:

  1.  Roughly chop the onion, ginger, garlic, celery and carrots.

  2.  Next, heat your preferred oil in a saucepan and lightly sauté all of the above ingredients., add in your marjoram and salt&pepper too.

  3. Now, roughly chop up the beetroot. I always chop my beetroot on a glass chopping board so as not to stain my wooden board. Remember, beetroot stains things very easily, so always wear an apron if you can.

  4. Now it’s time to add the water and bay leaf, bring everything to the boil and then reduce to a low heat, simmer for about 20 minutes.

  5. When the soup is ready, transfer everything to a food blender or use a hand blender to purée the soup.

Serving suggestion:

I like to serve my soup with some crumbled feta on top, it’s a lovely combination that just melts in your mouth.

  

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