Blood Tonic Beetroot Soup
Grounding and warming for vata and kapha, cooked beetroot is great for anyone looking for a building and nourishing meal, particularly during late autumn and winter to promote good blood flow and cleansing and to clear ama and congestion from the system and support healthy skin. If this wasn’t enough to convince you to eat more beetroots, this wonder food is also high in iron and folic acid! There is also the option to add coconut milk to this soup if you prefer a more creamy flavour.
Ingredients
2 large beetroots, peeled and cubed
1 tbsp ghee
2 stalks celery, chopped
1 bunch coriander stems, finely chopped
2 tsp ground coriander
1 tsp mustard seeds
2 cloves
1/2 tsp asafoetida
handful fresh curry leaves
500 mL water (2 cups)
Himalayan rock salt and pepper
Dash of fresh lime
Coriander leaves, chopped, for garnish
Method
Melt ghee in a large saucepan on medium heat and sauté the spices and curry leaves until fragrant.
Add the celery and coriander stems and cook for approx. 5 mins.
Add the chopped beets, stir and add enough water to cover.
Bring to a gentle simmer, place lid on saucepan and cook for approx. 30 mins or until beetroot is tender.
Let the soup slightly cool down, then use a stick blender to blend until a smooth consistency
Serve with chopped coriander leaves, salt and pepper and a squeeze of lime, as well as some as wilted greens such as beetroot tops or rainbow chard and white rice to make a complete meal.
