Busy weeks call for cozy weekends spent with nourishing soups. Go Organic is here to help you spend more time with your family and less time worrying about meal preps for work lunch. There’s an argument that nature provides different foods for us during the different seasons. In the summer, we’re often feeling hot, a bit dehydrated, and crave lighter foods. What’s available? Fruits and vegetables that are full of water. Eating watermelon, for example, in January, doesn’t make much sense!
We spoke about how our liver works so hard in our blog https://www.goorganic.me/blogs/blog/liver-detox-soups.
Lets make this lovely Beetroot soup as a comfort food .For long, beetroot has been known as the liver-protective food. It is a great liver cleanser and helps in flushing out all the toxins.
Beet Detox Soup
- 3 medium beet roots
- 2 carrots finely diced
- 1 onion finely diced
- 2 garlic cloves crushed
- 1 small leek finely diced
- 1 tsp coconut oil
- 2 cups vegetable broth warm
- ¼ tsp sea salt
Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
Drain from water and set aside to cool.
Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
Process to obtain a smooth cream.
Season with salt and serve garnished with mixed seeds.