I’m a huge soup person, especially when it has strong flavours and colours. I always try to cook with organic and fresh vegetables because they’re bursting with vitamins, minerals, fibre and plant protein, which make you feel awesome.
One of the main ingredients of this dish is beetroot which is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Beetroot is an excellent source of folic acid and a very good source of fibre, manganese and potassium.
This recipe is gluten free, dairy free and vegan.
Ingredients (serves 3)
- 1 beetroot
- 1 leek
- 3 carrots (medium)
- 2 cloves of garlic
- fresh ginger (peeled and cut into medium sized piece)
- pumpkin seeds
- olive oil
- optional: reishi mushroom powder
- Peel the vegetables and chop them into slices.
- Place the slices in a pan of boiling water. Season with salt.
- Once the vegetables have cooked, blend them until smooth – if you find it’s too thick add water until you reached your desired consistency.
- Drizzle with olive oil (this must be done with the heat turned off).
- Meanwhile, you can toast the pumpkin seeds. Sauté them in a frying pan with a pinch of salt until they brown and crispy.
Maria’s tip: For an even healthier soup, you can add Reishi mushroom powder. Reishi has been used for hundreds of years in ancient Chinese and oriental medicine as a powerful tonic and immune enhancer. According to traditional Chinese Medicine, Reishi is used to help detoxify the body, support the immune and cardiovascular system as well as soothe inflammation and allergies. This fungus is also used in the treatment of high blood pressure, cholesterol, asthma, bronchitis and for reducing stress.
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