For those of you that have a vegetable box delivered, this soup recipe is a great way to use up beetroots and given its colour will appeal to all the girly girls out there! As a mum of boys I might try and convince them that it is purple – or failing that blood! It’s taken from Jane Clarke’s “Yummy” – a great resource if you are interested in children’s nutrition
Beetroot is fantastic for the liver, and as a consequence great for the skin. It contains good levels of iron, so it supports energy levels. It is also a rich source of potassium, magnesium, folic acid and B vitamins. It’s a great source of soluble fibre which needs to be increased if constipation is an issue. Given its colour it’s a great indicator of transit time too!
Sweet potato is one of the richest vegetable sources of beta carotene, which the body converts to vitamin A, according to its needs. It’s a great source of antioxidants which help the boost the immune system and ward off colds and infections, and it has anti-inflammatory properties.
Beetroot & Sweet Potato Soup
Ingredients
Olive Oil Pumpkin seed oil 1 onion finely chopped 1 carrot finely chopped 1 garlic clove finely chopped 1 celery stick finely chopped 2 raw beetroots peeled and chopped 2 sweet potatoes peeled and chopped 1 litre of vegetable stock or vegetable bouillon
Method
- Splash a little of each oil in a medium sized pan and heat
- Add the onion, carrot, celery and garlic and fry gently
- When soft add the beetroots, sweet potatoes and vegetable stock and simmer for 30 minutes
- When all the vegetables are very soft, remove the pan from the heat and leave the soup to cool for 10 minutes
- Blend the soup until creamy and smooth
- Serve with wholemeal bread and butter.
ENJOY!
