With massive amounts of fiber, folate, betanin and nitrates, beets supposedly support your liver (which cleans your blood of toxins on its own) while helping your guts empty out any fats or dense foods still clinging to you after drinking or over-indulging. While I can't claim to be a nutritionist, I know that my body feels fabulously light and clean after eating a lot of these bloody-looking beetroots.
This soup also pulls in ginger and garlic, both of which are warming, antibacterial, and, according to many around the world, healing. The sharpness of flavor indicates some powerful properties in both of these spices, only adding to the steamy, savory comfort of this meal.
If you don't own a blender or a stick/immersion blender, you can simply skip all of the blending, but maybe add an extra cup of broth or water to thin things out. Don't forget to remove the ginger chunks before you chow down if you're not blending.
Try this soup with a dollop of sour cream on top along with a sprinkling of fresh herbs (parsley, cilantro, chives...), pan-fried chickpeas, or crunchy croutons. You could also eat it alongside baked sweet potato wedges, avocado toast, or just a simple hunk of good bread.
Creamy Beet Detox Soup
Prep time: 10 minutes. Cook time: 45 minutes.
Ingredients for about 4 servings (so you have leftovers for tomorrow's lunch or dinner):
- 3 large beets
- 2 sticks celery
- 3 cloves garlic
- 2 slices fresh ginger (1/4 inch thick, 1 inch wide)
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 tsp ginger powder
- 1 tsp cayenne pepper
- salt (to taste)
- Preheat oven to 400* Fahrenheit.
- Skin and chop beets into cubes. Chop celery into similar sized chunks. In a mixing bowl, add chopped vegetables, garlic, ginger powder, cayenne pepper, salt, olive oil and coconut oil (in it's melted form) and mix with a spoon until all vegetables are coated.
- Transfer coated veggies onto a baking sheet lined with parchment paper. Pour remaining oil/spices from your mixing bowl over the top. Spread veggies out on the baking sheet so they are evenly distributed. Roast in the oven for 15-20 minutes (until soft enough to poke a fork through).
- Once veggies are finished roasting, transfer to a large pot. Add vegetable broth and fresh ginger slices and bring to a boil, then let simmer for 10 minutes.
- Blend, either using a handheld stick/immersion blender directly in the pot, or by transferring the soup (portions at a time if necessary) to a blender and running on high for 1-3 minutes. You can make this as smooth or as chunky as you desire, I'm not judging.
- Once blended, transfer all soup back into it's pot and bring to a simmer. Slowly stir in coconut milk or sour cream and serve.