This detoxifying soup is packed with health benefit and is nutrient dense. Beetroots are a rich, deep purple colour, and this colour is actually the beta cyanin within the beetroot. Beta cyanin is a powerful antioxidant which can help to remove toxins from your liver, helping to remove toxins from your bloodstream. Beta cyanin can also help to remove fatty deposits from your bloodstream, which can lower your cholesterol and therefore your risk of heart disease.
This sweet, earthy flavoured soup uses the whole of the beetroot including its nutrient dense leaves, and is topped with super food sprouts. All of the nutritional and medicinal benefits of raw sprouts are derived from their impressive vitamin, mineral, and organic compounds content. They contain a significant amount of protein and dietary fibre, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, they contain manganese, copper, zinc, magnesium, iron, and calcium. Many of these component nutrients increase dramatically as the sprout continues to develop, reaching the optimum at around 7 days.
Further benefits of eating Beetroots
Lower Your Blood Pressure
Drinking beet juice may help to lower blood pressure in a matter of hours. One study found that drinking one glass of beet juice lowered systolic blood pressure by an average of 4-5 points.
The benefit likely comes from the naturally occurring nitrates in beets, which are converted into nitric oxide in your body. Nitric oxide, in turn, helps to relax and dilate your blood vessels, improving blood flow and lowering blood pressure.
Boost Your Yoga Practice
If you need a boost to make it through your next workout, beet juice may again prove valuable. Those who drank beet juice prior to exercise were able to exercise for up to 16 percent longer. The benefit is thought to also be related to nitrates turning into nitric oxide, which may reduce the oxygen cost of low-intensity exercise as well as enhance tolerance to high-intensity exercise.
Fight Inflammation and Chronic Pain
Beetroots are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It’s also known to help fight inflammation, protect internal organs, improve vascular risk factors, enhance performance, and likely help prevent numerous chronic diseases. As reported by the World’s Healthiest Foods:
“[Betaine’s]… presence in our diet has been associated with lower levels of several inflammatory markers, including C reactive protein, interleukin-6, and tumor necrosis factor alpha. As a group, the anti-inflammatory molecules found in beets may eventually be shown to provide cardiovascular benefits in large-scale human studies, as well as anti-inflammatory benefits for other body systems.”
The powerful phytonutrients that give beets their deep crimson color may help to ward off cancer. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water, for instance, while beetroot extract is also being studied for use in treating human pancreatic, breast, and prostate cancers.
Rich in Valuable Nutrients and Fibre
Beetroots are high in immune-boosting vitamin C, fibre, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beetroots also contain the B vitamin folate, which helps reduce the risk of birth defects.
The betalin pigments in beets support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beetroots are valued for their support in detoxification and helping to purify your blood and your liver.
Ingredients: For two people
- Gently heat oil in a large saucepan and lightly cook the red onion until it is just turning soft.
- Put the onions aside, the add the chopped beetroots to the saucepan, keeping the leaves separate. Add some filtered water, enough to cover and lightly steam until soft, about 30 minutes.
- Grate or roughly chop in mixer the apples including skin.
- Blend cooled beetroots with the leaves in mixer until smooth .
- Add parsley to onions then roughly blend in mixer.
- Put all the ingredients together in a large saucepan, and add the apple cider vinegar, salt, pepper and dried mustard powder.
- Add rice or coconut milk to create desired consistency. Gently heat to bring soup to room temperature so the apples and beetroot leaves do not cook but keep their texture and raw nutrients, giving the soup a denser appearance and higher nutrient value.
- Add fresh sprouts or chopper parsley to serve.