Lately I’ve been paying close attention to the ways in which the foods I eat can support my body and get me to feeling my best. I’ve only had one cold all throughout winter and put it down to intuitive eating, fasting and eating far less processed foods.
Beetroots are a powerhouse of nutrients and are particularly good for bone and blood health. Spring is a great time to focus on cleansing the liver, for reasons which I will go into in a post that I have coming up, making it prime time to wolf down blood boosting foods. I’m usually not the greatest fan of beetroot but this soup has become my new favourite and is balanced out perfectly. Give it a go!
- 500g beetroot
- 2 tbsp olive oil
- 30g ginger
- 2 leeks, finely sliced
- 2 celery stalks, finely sliced
- 1 litre vegetable stock
- 1 tbsp freshly squeezed orange juice
- 4 tbsp coconut yogurt
- small handful of dill leaves
- Oatly Creamy Oat Fraiche
- Preheat the oven to 200°c. Top, tail and scrub the beetroot, then cut into bite-sized chunks. Toss with 1 tbsp olive oil and coat for 30 minutes, turning halfway.
- Meanwhile, cut the ginger into matchsticks. Heat the remaining 1 tbsp olive oil in a large saucepan over a medium heat. Sauté the ginger with the leeks and celery for 10-15 minutes until softened and starting to caramelise. Stir in the cooked beetroot, then the stock, and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.
- Transfer to a blender with the orange juice, coconut yogurt and most of the dill. Whizz until smooth, season and add a little water to loosen to desired consistency.
- Serve with Oatly and dill leaves.