I love my weekly veg box. Nothing brings me or Macy more joy than delving into the box and finding all the treats we have for the week, and planning all the things we can make with its contents. This week was no exception. In the bottom of the box was a bunch of mucky, leafy beetroots.
“Beetroots!” Macy squealed. “Want to know something funny about beetroots?” I say. “Did you know that if we ate all these beetroots, then we would have pink wee and purple poop?”. “Pink wee and purple poop?! Lets eat them all” Macy giggled. So with that intriguing seed planted, we decided to make soup!
Now beetroot soup may not sound that tempting, but trust me, this one is out of this world. I was even taken back by its tastiness. I convinced Mr. D (who is not the biggest lover of beetroot!) to have a bowl and we ended up fighting over the leftover soup for the following days.
Now aside from beetroots magical ability to colour your wee, it is a super blood nourishing and purifying vegetable. It contains a whole host of vitamins and minerals – B vitamins and vitamin C. Magnesium, potassium, sodium, folic acid, iron. It cleanses the colon, boosts immunity and helps to prevent and combat diseases of the circulatory system. Beetroots also contain a powerful antioxidant, betanin, that has been found to reduce the risk of cancer and also reduce the growth of tumors in cancer patients. So whether you are in awesome full health or need a bit of plant empowered healing, beetroots should regularly feature your menu. And the best bit is that they are in season now (July) until January!
Thai-Beetroot Soup (serves 4)
1 bunch of fresh beetroot (approx 750g)
1 medium onion
1 bunch of coriander, chopped including stalks
1 tin coconut milk (400ml)
1/2 tsp red curry paste (More if you like your soup with a kick! My favourite curry paste is Mae Ploy)
pinch of sea salt
1 lime, squeezed
Chop the beetroot into 2cm squares, place in a pan and pour over boiling water until it just covers the beetroot. Throw in a good pinch of salt and simmer for 20mins or until the beetroot is tender. *Do not drain the beetroot cooking water, it doubles up as the stock later on in the recipe.
Whilst the beetroot is cooking, slice the onion and fry off with some unrefined sunflower oil in a separate pan until soft.
Once the beetroot is cooked, add the onions, curry paste, chopped coriander and coconut milk to the pan that the beetroot has been cooking in. Stir and simmer for 3 mins.
Transfer into a blender and blend until super smooth. Taste and season accordingly.
Add a squeeze of lime before serving.
If you like this recipe then please share away, or better still, have your friends over, cook them a bowl and get them to bring dessert!
With purple love,
Ellie & Macy xx