Wednesday, 28 September 2016

Simple beetroot soup

Glorious beets, looking like gem stones and so good for us! Beetroot can help to detoxify our liver, it improves blood flow and contains lots of goodness like antioxidants, potassium, iron, magnesium, folic acid, vitamins A, B6 and C. Helps to slow the ageing process from inside out.
We often use it in salads, but this time I wanted to share a simple recipe for an alternative use - in a soup.

Prep will take less than 10 mins, cooking around 30

This is what you need:
3-4 large beetroots
1 litre of beetroot juice - you can find it in any supermarket, I would recommend Beet It or Cawston Press Beetroot and Apple Juice
2 bay leaves
2-3 garlic cloves
1 stock cube - I really like using Kallo
black pepper to taste
sea salt to taste
herbs - 1 stick of rosemary, dried flat parsley, dried marjoram
few drops of lemon juice
fresh flat leaf parsley
dollop of cream

Here's how to do it:
Peel the beets and cut them in quarters. Place them in a large pot and add cold water to just cover them. Add garlic cloves, bay leaves and stock cube, wait till it starts boiling then simmer for around 10 mins. After that add all of the beetroot juice and all the herbs you want to use, and simmer for another 15 mins. Stir the soup to make sure the stock cube disolved completely, add black pepper and salt to taste. Additionally add few drops of lemon juice. Take off heat and serve with a bit of cream and some chopped fresh parsley. This soup is delicious on its own, with some boiled potatoes or a hard boiled egg. The choice is yours! :-)

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