Healing Soup Series 1 of 3: Beet Soup Recipe

If you are looking for a way to give your body a fighting chance during this cold season be sure to eat foods rich in vitamins A, C and E. I came across these recipes last December, compliments of Yoga Journal (Issue 199) and LOVE them! In this first segment you will find a Beet Soup Recipe , segment 2 will feature an Immune Booster Soup Recipe , and 3 a Garlic and Spinach Soup Recipe .

Although some aren’t opposed to smoking some weed, fewer would think of eating one – particularly beets. I know, beets? Yes and I encourage you to give them a chance, from the moment I tried this beet soup recipe it has become a favorite of mine…and I didn’t even like beets! What better time to try them, afterall, they are in season, not to mention that viruses are running rampant this time of year.

Beets have tremendous health benefits, that is assuming you eat them fresh or raw. Heating them usually decreases their antioxidant power, but they’re so packed with minerals and vitamins that eating this beet soup warm will still provide you with plenty of benefits. Beets are one of the best sources for both folate and betaine. Together these two nutrients can decrease your risk of heart disease. Not only that, but the natural pigments are proven to help fight cancer. I know you wouldn’t think so from their rugged exteriors but these root vegetables are naturally sweeter than any other.

Beet Soup Ingredients

1 medium onion, peeled and chopped
2 tablespoons olive oil or butter
3-4 large beets (about 1-1/2 pounds) rinsed, peeled and cubed
4 cups water or vegetable stock
Lemon juice. to taste
Kosher salt, to taste
Plain yogurt or sour cream, to garnish
Dill, to garnish

Making Beet Soup

1. In a heavy 4-quart pot over medium heat, saute onion in butter or oil until soft, about 5 minutes. 2. Add beets and saute for another 5 minutes.

3. Add water or stock. Bring to a boil and skim foam from the top. Simmer over medium-low heat until beets are soft, about 30 minutes.

4. Puree with a hand blender.

5. Add lemon juice and salt to taste. This makes all the difference and really ties everything together.

6. Serve hot or cold (I prefer it hot), topped with fresh or dried dill and a dollop of plain yogurt or sour cream. Yummy!!