Beetroot Soup

IMG_1345Beetroot – The Vegetable of The Heart

This warming deep red vegetable improves the blood flow and oxygen delivery in the body. According to research by Queen Mary University of London funded by British Heart foundation nitrates in beetroots converted to nitrietes in the mouth open the blood vessels improving all functions related to heart. Beetroots are an excellent aid in preventing dementia, lowering blood pressure and improving physical body performance.Its get better, beetroots are great source of antioxidants fighting free radicals and folic acid essential for tissue growth. It contains vitamin A, B6, C, potassium, magnesium and iron and has both, carbohydrates and protein.This sweet and earthy vegetable can be eaten raw in a form of juice or salad but its also very tasty and warming in soups. You can add any vegetables to your soup as beetroots will overpower them with their colour, so open your fridge and pick what you’ve got.

In my soups, for 2 servings I have included the following:

1 large beetroot

1 cup chopped cauliflower or broccoli

½ leek

2 carrots

1 tbsp hemp oil/ extra virgin olive oil/ coconut oil/ flax oil

1 tsp turmeric

1 tsp Himalayan salt or best quality sea salt

pinch of cayenne pepper

500ml of water

1tbsp milled flax seeds – you can do it in a coffee grinder

In a large pan, bring the water to boil, add chopped beetroots, turmeric and salt and boil for 10min. Then add the rest of the vegetables and cook for another 5min. Turn the heat off. Add milled flaxseeds, best quality oil and mix well.

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