What Are The Symptoms Of An Unhealthy Gut?
One in five people in the UK have been diagnosed with IBS [Source: NHS]. That means twenty percent of us ...
Beetroot Soup
If you’re looking to beat the cold, I’ve got a heartwarming recipe that’s perfect for this time of year: our Beetroot Soup.
It’s not just any soup; it’s a bowl full of warmth, flavour, and health benefits, ideal for those seeking a nutritious boost in the new year.
Ingredients:
2 stalks Lemongrass
2 Red Hot Chili Pepper (deseeded if you want to reduce heat)
5 cms Ginger (peeled)
1 Lime (juiced )
4 Kefir Lime Leaves
1 tbsp Coconut Oil
1 tsp Cumin Seed
500 grams Beetroot (you can buy ready cooked but not in vinegar )
600 mls Vegetable Broth (or chicken broth)
1 tin Canned Coconut Milk (400g)
Sea Salt & Black Pepper (to taste )
2 bulbs Fennel (chopped into tiny squares)
1/4 cup Parsley (to serve )
2 scoops Collagen Powder (Optional)
Directions:
- Make a spice paste by adding the lemongrass, ginger, kefir lime leaves, lime, chillies and 1/4 cup of cold water into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).
- For the soup, heat the vegetable oil in a large pan over medium heat. Add the fennel, salt and cumin seeds and fry gently for a few minutes until the fennel has softened. Add the spice paste and cook for about five minutes to release the fragrance.
- Add the beetroot and cook for two minutes. Add the stock and coconut milk, bring to the boil and simmer for 7-8 minutes.
- Blend the soup up using a hand blender. Season with salt and freshly ground black pepper. Add the chopped parsley to your bowl and enjoy. If you wish to add extra protein then add 2 scoops of collagen powder before serving.
Good to know:
Store in the fridge for up to 3 days or freeze for a later date.
