Beets are such a delicious vegetable. Because of their sweetness, it almost seems like a fruit. Yet, they come packed with so much nutrition that you can enjoy the mild sweet flavours with no guilt.
With high levels of antioxidants and antiflammatory agents beets are promoted to possibly reduce cancer risks. Beets are a good source of folate and betaine to help reduce risk of heart disease and artery inflammation. A good source of lutein makes them good for eye health. Beets provide energy boosts, so great to eat or drink before a work out. The nitric acid increases blood flow and can enhance brain health and reduce dementia risk. Of course the good old vegetable fibre in beets is great for your digestion. So eat up your beet soup regularly!
Here the beets were picked with sweet organic garden carrots, that will be combined for our healthy beet soup.
A bowl of chopped tomatoes from the garden was taken from my freezer, from a harvest earlier in the season. If you don't have fresh organic tomatoes, canned whole tomatoes would work too.
Add to the beets several other magnificent veggies and herbs to make this a super food soup cocktail and you will be healing your body inside out!
Here is the list of all the magnificent veggies and herbs in my healthy beet soup or known as Borscht:
- about 2lb (1235 grams) organic garden tomatoes (or canned whole tomatoes)
- 4 cups chicken or vegetable broth
- 1 medium onion (128 grams)
- 2 or 3 cloves garlic (4 grams)
- 1 medium sweet potato (214 grams)
- 4 or 5 organic medium carrots (255 grams)
- 1 cup fresh or frozen peas (155 grams)
- 6 to 8 medium organic beets (720 grams)
- 1 tbsp organic apple cider vinegar
- about 2 cups mix of beet leaves and cabbage leaves (200 grams)
- 1 tbsp each of whole fennel seeds, crushed corriander seeds, chopped fresh rosemary leaves, chopped fennel fronds
- dash of pink Himalayan salt and peppercorns to taste
First step, turn on the slow cooker to the high setting. Add the warm chicken broth to the slow cooker.
Chop the onion and add it to the slow cooker.
Finely chop the garlic and add it to the slow cooker.
Scrub and chop the sweet potato and add it to the slow cooker.
Scrub and then chop the carrots and put them in the slow cooker.
Add the chopped garden tomatoes to the slow cooker.
Add the fresh or frozen peas to the crock pot.
Trim and scrub the beets, then chop them and add to the slow cooker.
Add the 1 tbsp of organic apple cider vinegar to the slow cooker.
Add 1 tbsp each of chopped fresh rosemary, whole fennel seeds, crushed corriander seeds, and chopped fresh fennel fronds.
Stir the veggie and herb mixture, put on the lid and let the cooker cook the beet soup for about 3 hours.
Chop the beet leaves and cabbage leaves mixture and then add to the beet soup. Put the lid back on and cook another 2 hours on the high setting.
When the soup is cooked, turn off the heat, use an immersible blender and blend the soup until it is thick and creamy. If you don't have a hand held blender, then you can place the soup in batches in a standing blender, and replace it back to the pot - be careful as blending hot liquids can pop out of the top of blender from all the steam.
Before serving the creamy beet soup, take a taste test and add some salt and pepper to taste.
Instead of high fat creams or dairy products to add as a topping, I used an immersible blender to froth up some almond milk as a topping, and sprinkled on some paprika to look fancy!
A one cup serving of this health food soup is only 61 calories. I would even call it diet soup, to help you reduce calories and yet increase your nutrition.
See how I made this Healthy Beet Soup or Borscht on my You Tube Channel:
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