Beetroot is a great addition to the Christmas menu to support overall-health. The beetroot plus other winter vegetables in this soup combine well into a rich and warming dish but prepare ahead so on those days where you’re cold and straight back from a long walk or simply busy , it is ready to eat without any effort.
- Beetroot – in addition to the well reported nitrous-oxide properties, beetroot is high in phytonutrients, including glutathione pre-cursors, that support detoxification pathways in the liver which are taxed when alcohol is consumed. It also supports bile production via its high betaine content which is essential for proper fat absorption.
- Broccoli – cruciferous vegatables such as broccoli are high in sulphorophanes that are vital for phase II liver detoxification.
- Garlic and onions – also high in sulphur containing compounds (like broccoli), both garlic and onions are well-researched anti-oxidant, anti-inflammatory and has cardio-vascular protective properties all of which will support a quick recovery after an over-indulegence the night before. Remember you can vary types of onion and garlic bought to increase your natural food diversity which has been shown to be really important to encourage a healthy gut microbiome.
- Cumin, coriander and other herbs you may add have anti-inflammatory and blood sugar regulating properties which are other areas to support the day after.
Recipe
Christmas Detox Support Soup
Notes: You can cook this soup in larger quantities and freeze in batches so you only need to take out what is needed for the next day. You can of course consume this soup without an over-indulgence the night before! It is high in anti-oxidants, fibre and other phytonutrients that support overall health as well as filling you up 🙂
You could add additional protein eg top with left over chicken or fish, if you’ve been training or just need/want that extra body to your soup.
Ingredients:
- 300g cooked beetroot (use fresh, roast whole then peel).
- 4 tablespoons of olive oil or ghee.
- 4 cloves of garlic, finely chopped.
- 1 large thumbnail of ginger, grated.
- 1 chopped onion (red or white).
- 2 stalks of celery – chopped
- 1 head of broccoli, chopped into small florets for quick cooking.
- 1 tin coconut milk (organic).
- Herbs to taste – I used cumin and coriander – 1 heaped tsp of each.
- OPTIONAL EXTRA: organic already cooked chicken for added protein.
- Sea salt and pepper to taste
- Crushed walnuts to serve and optional desertspoon of full fat greek yogurt (or dairy-free alternative).
Method:
- Roast the beetroot ready in advance. You can do this the night before. When ready peel it and roughly chop.
- Sauté the chopped garlic, ginger and onion in the olive oil or ghee – you can use half and half if you wish as ghee has a strong flavour – about 4-5 mins.
- Add the chopped celery and sauté again on a low heat for another 4-5 mins.
- Add beetroot, cumin and coriander and stir on a medium heat for 2-3 minutes.
- Add the broccoli and stir well.
- Add the tin of coconut milk, refill the tin with filtered water and add too. If you have bone broth you could use this instead of filtered water.
- Bring to the boil and simmer for 10-15 minutes.
- Blitz to desired consistency in food mixer or hand-held whizzer.
- Taste and add salt and pepper as needed – stir and recheck the taste.
- Let cool if freezing and freeze in batches.
- Top with chopped walnuts and a little greek yoghurt or equivalent when eating.
