Eating colourful vegetables each day is one of the best things you can do for your health. Beetroot are great for liver support (and therefore detoxification), are rich in anti-oxidants and have been shown to lower blood pressure. And oh my goodness… that colour!
I serve it with some crumbled feta for a bit of added protein. This will help to slow down the effect of this slightly sweet soup on blood sugar levels.
Serves 3-4
6 medium beetroot
1-2 tbsp olive oil
1 medium onion, chopped
3 celery sticks, roughly chopped
500ml vegetable or chicken stock
Salt and pepper to taste
Crumbled feta cheese
Chopped dill
Preheat the oven to 180°C, place the beetroot (in their skins) on a baking tray and roast for about 40 minutes or until tender. Allow to cool then remove the skins and cut into quarters.
Heat the olive oil in a saucepan, add the onion and celery and cook until soft. Add the stock and roasted beetroot, bring to a gentle boil and simmer for 10 minutes to allow the flavours to mix. Season to taste.
Transfer to a blender, or use a hand-held blending stick and blitz until smooth.
Serve warm with crumbled feta and dill.
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