Did you know that beetroot is a perfect detox vegetable? It is rich with vitamin and mineral concentration – especially folate, vitamin C, essential potassium and magnesium. Beetroot also carries a unique combination of phytonutrients called betalains, providing us with antioxidants and protecting from inflammation.
This beetroot and orange soup is super easy to make. It is light, with a hint of spicy ginger and citrusy taste and doesn’t land like a stone in your stomach – sounds perfect after all those holiday family dinners, right?
Ingredients
- 2 large beetroots
- 1 stalk leek
- 1 medium carrot
- 2 medium potatoes
- 400 ml vegetable stock
- 200 ml orange juice fresh
- 1 tbs ginger freshly grated
- 1 tbs olive oil
- salt and pepper to taste
- micro greens for serving
- cream for serving, can be replaced with plant based cream
Servings: servings
Units:
Instructions
- Preheat the oven to 200C. Wrap the beets into foil and bake for about 1 hour - until cooked and soft. Unwrap and cool. Peel the skin off and cut into large cubes.
- In a large pan heat olive oil. Chop leeks and carrots. Together with ginger place them into the pan and sauté on medium heat for 4-5 minutes, stirring occasionally.
- Peel and cut potatoes into cubes. Add to the pan. Pour over vegetable stock and bring to boil.
- Cook at medium heat for about 30 minutes or until potatoes are cooked. Add orange juice and beets. Blend with a hand blender until smooth. Add salt and pepper to taste
- Serve with some cream and micro greens.
What do you think?