Beetroot Soup

Hmmm, delicious!

Beetroot is an absolute super food:

The rich red-purple colour is provided by anti-carcinogens such as the antioxidant betacyanin, which are understood to prevent mutated cancerous growth of cells and have anti-inflammatory properties, and can greatly improve the uptake of oxygen.

The juice – 250ml every day has been shown to reduce elevated blood pressure.

The fibre – helping lower cholesterol and ensure healthy bowel movements.

The nutritional content – it contains good levels of iron, potassium, magnesium, folic acid, as well as vitamins A, B6, and C.

In Chinese dietetics, beetroot is known to bolster the quality of the Blood, improve circulation and regulate the intestines, helping relieve constipation and detoxify the intestines and Liver. Also, by nourishing the Blood, it helps improve sleep.

This is my own current preferred variation:


1 tablespoon of virgin raw coconut oil

1 medium onion, chopped

3 cloves of garlic, diced

1 knuckle of ginger, diced

some turmeric

6 medium (or 10 small or 4 large) beetroot – leave the skin on! Most of the nutrients are in the skin and peeling is so 1995…

1 baking potato (I normally buy Maris Piper)

500g of bone broth or 1 organic beef or vegetable stock cube

1 teaspoon of horseradish

salt and pepper to taste

a handful of fresh coriander


Soften the chopped onion in the coconut oil for a few minutes on a low heat, then whack all the rest in and simmer for 20-30 minutes before blending to a rich, smooth consistency.

Save a bit of coriander for decoration, and add a dollup of yoghurt, double cream or feta cheese as a garnish and BOOM! the heavens open.