BEETROOT & CUMIN SOUP
A delicious & nourishing winter warmer
Photo by Bu00fcu015fra Yaman
5 large raw beetroots
1 tbsp oil
1 large onion, chopped
2 garlic cloves, chopped
A thumb-sized piece of ginger, peeled & grated
1 tsp ground cumin
1 tsp paprika
A pinch of ground turmeric
1 tsp of thyme (fresh or dried)
2 carrots, chopped
2 celery sticks, chopped
500ml vegetable stock
Coconut yoghurt, to serve
Preheat the oven to 180 °.
Top & tail beets. Wrap up in foil to create a sealed parcel & place on a baking tray. Roast for 40-60 mins. Remove from the oven. When the beetroots are cool enough to handle, chop up & set aside.
Set a large saucepan on a medium heat & add the oil, then fry the onion for 10 mins until translucent. Add the garlic, ginger, cumin, paprika, turmeric & thyme. Cook for 3 mins, stirring, then add the carrots & celery. Cook for a further 2 mins.
Pour in the veg stock. Bring to the boil, then simmer for 15 mins until all the vegetables are soft. Add the beetroot & cook for 5 more mins.
Whizz up with whizzy, whizzy favourite kitchen gadget!
Serve with a dollop of coconut yoghurt & say, “YUM!”.
SPOTLIGHT INGREDIENT: BEETROOT
Photo by Polina Tankilevitch
Both the root and leaves are chock full of antioxidants that help fight cell damage and reduce the risk of heart disease. Their bright red colour comes from betalain which is a powerful anti-inflammtory.
Beetroot can also help you exercise better. It helps raise nitric oxide levels which open the blood vessels up allowing for greater oxygen uptake to the working muscles. It is also often used as a powerful liver dextox agent.
Rich in Vitamins B & C, Folate, Potassium, Iron, Beta-carotene, Nitrates & Fibre.
All that colour must be good for us!
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