Beets are such beautiful vegetables; their deep red colour makes for nutrient-dense dishes that are also stunning to look at!
There’s a reason they make candy so bright and colourful; we are instinctually attracted to vibrantly coloured foods. However, candy is not the kind of colourful food you want to be filling up on. It’s nature’s colourful fruits and vegetables that we are meant to be eating up, like candy! Which isn’t too difficult to do when you have a vibrantly delicious creation, like this Creamy Vegan Beet Soup.
Beets belong to the Chard family, which means they're related to spinach, kale and collard greens!
THREE HEALTH BENEFITS YOU CAN'T "BEET"
1. Anti-Cancer Properties - Beets aren't just pretty to look at, their vibrant colour comes from the pigment, betacyanin, a powerful antioxidant known for its cancer-fighting properties.
2. Stimulates Detoxification - Beetroots stimulate the liver's detoxification process, helping to eliminate toxins, excess hormones and cholesterol.
3. High In Fibre - Beetroots are a great source of fibre which is essential for proper bowel function. Because of the high fibre content, beets specifically are known to have a very positive effect when it comes to lowering cholesterol levels.
THIS RECIPE IS...
BUYING & STORING BEETS
1. Buying beetroots with the greens still attached ensures they are the freshest. Try to avoid buying beets in plastic bags; this can harbour mould and mildew (and we should all ditch the plastic anyway). Beets should be firm to the squeeze and vibrantly coloured. If they are soft and very dark in colour, they are past their prime.
2. Remove the beet greens (if attached). Place stems in water and store in the refrigerator to preserve.
3. Store the beetroot in the refrigerator for up to two to three weeks. Keeping them in a dark container such as a roasting pan helps to preserve their freshness a little longer.
Creamy Vegan Beet Soup
- 2 large Beets
- 1 medium Garlic Clove
- 1-inch Hunk Ginger (peeled and chopped)
- 3 cups Dairy-Free Milk (I like using Tigernut)
- 5 cups Vegetable Broth
- ½ tsp Turmeric Powder
- ¾ tsp Ground Coriander
- ½ tsp Cardamom
- ½ tsp Dried Dill
- ½ tsp Nutmeg
- ¼ cup Hemp Hearts
- 1 tbsp Freshly Squeezed Lemon Juice
- 1 tbsp Avocado / Olive Oil
- 1 tsp Himalayan / Sea Salt
- Heat the oil in a large saucepan, add the onion and cook for a few minutes, stirring occasionally. Once the onion becomes translucent and fragrant, add in the garlic. Cook for another minute or two. Then, add in the beets and ginger, cooking for one more minute.
- Pour in the vegetable broth and stir in the turmeric, coriander, cardamom, nutmeg and dill. Cover and increase the heat to high and bring to a boil. Once boiling, reduce the heat and let simmer for about 10 - 15 minutes, or until the beets are tender enough to poke through with a fork.
- Once the beets are tender, remove from the heat and pour in hemp hearts, lemon juice and salt. Let stand for a few minutes to cool.
- Once cool enough to handle, pour into a blender and blend until smooth (or alternatively, for a chunkier soup, blend right in the pot with an immersion blender).
- To reheat the soup, heat over medium-low, stirring consistently.
- Serve and enjoy!