Beetroot Chestnut Potato Soup

Why people make this soup

Beetroot has long been prized in Chinese food therapy for its strong antioxidant properties and its association with nourishing the blood and supporting liver function. Many vegetarians reach for beetroot regularly — in juices, salads, or soups — precisely because it offers deep colour and broad nutritional value. The gentle concern Nourilo raises is this: beetroot is low in calories, so if a vegetarian relies on it alone, the body may not receive enough sustained energy. Chestnuts and potato step in as naturally sweet, starchy companions that warm the digestive system and help the body absorb the goodness in the soup.

Method

1. Wash the beetroot, leaves and stems thoroughly. Peel the beetroot and cut into large chunks. Cut the stems and leaves into sections.
2. Score a cross in the flat side of each chestnut, drop into boiling water for 2–3 minutes, then peel off the outer shell and inner skin while still warm.
3. Peel the potatoes and cut into chunks.
4. Place all ingredients — including the leaves and stems — into a pot with 2.4 L of water.
5. Bring to a boil, then reduce heat and simmer for 1.5 hours.
6. Serve the soup with the solid ingredients alongside.

Nourilo’s Tips

Do not throw away the beetroot tops. Despite a slight bitter edge, the leaves and stems contain even more minerals than the root — iron, potassium, magnesium and fibre. They are especially valuable for those who eat more meat than vegetables, as this soup can help rebalance the body’s acid-alkaline profile and support electrolyte balance. If you want a little extra warmth — for example if you have a cold constitution or are trying to conceive — simply add an extra slice or two of ginger.