Beetroot & Orange Soup
The beginning of 2017 marked a large lifestyle change for me. I’ve been meat free for just over a year and although I felt better about the decision ethically, my body hadn’t adapted to the change. I continually felt bloated and just generally in a lot of digestive pain, this led me to the decision of seeing an actual dietician. It’s honestly been the best decision I’ve made, and the best use of my money.
I’ve learnt a huge amount about the portions my body needs, the types of foods that promote digestive health and the types of food and preparations that don’t. My PH balance was static, my body too acidic and simply changing the types of food I ate wasn’t enough to create the change I was hoping for. My micro-biome needed to be altered on a cellular level. In stepped the detoxification process. I needed to do a complete cleanse and detox, no meat (which was obviously fine), no dairy, gluten, sugar, alcohol and only cruciferous vegetables. What I did not know before this, is that beetroot would be incredibly helpful. Not only does this vegetable help detoxification, it also boosts your stamina so you avoid those sluggish periods that generally come with a full scale body detox.
Beetroot helps aid in the 2nd phase of detoxification. This is where toxins are broken down and bound to other molecules getting ready to leave the body. This is also widely accepted as the more difficult phase for your body to do. Beetroot is valued for cleansing the blood and liver. It is a unique source of betaine, which sounds slightly dangerous when you first hear it; but is actually a nutrient that helps protect cells, proteins, and enzymes from environmental stress. Being in a deadline driven industry this is more important than even I initially realised.
Introducing the Orange & Beetroot soup. Because of beetroots incredible detoxing power this soup is great to get your body reset and ready to tackle winter with all the will power of avoiding that baked dessert your nana left for you. The orange notes that come through compliment the natural sugars of beetroot beautifully, and create a striking flavour profile that makes it difficult not to finish off the entire pot in one night.
- 2tsp Coconut Oil
- 3 Beetroots
- 1 cup Full Fat Coconut Milk
- 1 cup Unsweetened Almond Milk (we use Almond Breeze)
- 1 cup Vegetable Broth
- 1tbsp Fresh Ginger, Grated
- 2 Cloves Garlic, Minced
- 1tsp Cinnamon
- 1 Cinnamon Stick
- 1 Orange
- 1 Red Onion, diced
- Few Sprigs of Fresh Thyme
- Salt and Pepper to taste
- Micro Greens
- Julienned Beetroot
- Freshly Baked Bread of Choice
- Preheat the oven to 220 degrees Celsius and line a baking sheet with parchment paper.
- Grate the orange zest and slice the orange into rounds, chop your beetroots into 1cm cubes and arrange both on your prepared baking sheet.
- Scatter a few sprigs of thyme and drizzle with coconut oil, salt, and pepper.
- Roast in the oven for 20min.
- While your vegetables are roasting; in a large saucepan heat the coconut oil. Add your onions and sauté for 5min.
- Add vegetable broth, coconut milk and almond milk; bring to a simmer.
- Stir in the ground cinnamon, cinnamon stick, ginger, garlic and orange zest.
Simmer covered for 15min.
- Remove roasted beetroot and orange from the oven and add to the saucepan.
Simmer uncovered for a further 10min.
- Remove cinnamon stick. Using an immersion blender; blend soup until smooth.
- Divide between 2 bowls and garnish with micro-greens and julienned beetroot.
- Serve with freshly baked bread of choice.