Vegan soup with beetroot and finch
If you are a soup fan and generally like beetroot, then this beetroot combination, finely ground with onion, garlic and spices, will excite you.
In fact, since we will find beets a little easier from time to time, let us know that:
- They are rich in carbohydrates, nitrates, magnesium, iron, potassium, sodium, phosphorus, vitamin C, vitamin B1, B2, B6, B5 (pantothenic acid), fiber and nutrients such as.
- The red color of beetroot bulb is due to pigments called betalines and they have strong antioxidant effect. A well-studied beta-xanthine is bulgaxanthin. Both betanin and bulgaxanthin are contained in beetroot and have antioxidant, anti-inflammatory and cardioprotective properties.
- Exeter University research has shown that beetroot juice can improve our stamina so we can work out 16% more.
- Their juice helps lower blood pressure. In particular, the amount of nitrate is the one that has the beneficial - for high pressure - properties. This is done by converting the nitrate (with saliva) into nitrite.
OUR MATERIALS - for the soup
1 onion
thyme
1 sk Garlic
2-3 tbsp. olive oil
250 g Finocin
300 g potatoes
zest, of 1 lemon
600 g beetroot
50 g White Wine
1 1/2 liters of vegetable broth
Salt Pepper
αλάτι - πιπέρι
For serving (optional what we don't like)
100 g cream 35%, frozen
cinnamon
cloves
almond fillet
fennel
pepper
olive oil
EXECUTION OF RECIPES
1. In a saucepan pour the olive oil and sauté the onion, which we have cut into chunks. Add the thyme and garlic.
2. In the meantime, cut the fillet in the middle, remove the central stalk and fennel leaves, and cut it into large pieces. Put them in the pan and stir. Leave the fennel aside for serving.
3. Prepare the potato in cubes and add it to our mixture in the pot. We also add lemon zest, beetroot, wine, vegetable broth, salt and pepper.
4. Boil over medium heat for 30 'to 40', covering the pan with the lid.
5. Beat the soup with rhubarb blender until it has a smooth and velvety texture. If it is too thick, add a little hot water and beat again.
6. In a bowl, whip the cream and beat until it has a yogurt texture. Add the spices - cinnamon and cloves - stir and set aside.
7. Serve the soup in a deep bowl, garnished with cream, almond fillet, fennel, pepper and olive oil.
By Dr Angel,
Aggeliki Koskeridou
Holistic Doctor – Counseling Psychotherapist
Doctor of Naturopathic Medicine
MSc Health Psychology
insta: dr_aggelikikoskeridou_official
