Beetroot Vegetable Soup

Why people make this soup

Beetroot has long been treasured as a blood-nourishing food for women. Its deep natural red pigment is traditionally said to support the liver, and its fibre helps keep the digestion moving and the body feeling clean. Nourilo likes that this is an honest, all-vegetable pot — beetroot, carrot, tomato and celery — that tastes earthy-sweet and is gentle enough to drink often.

Method

1. Peel the beetroot and carrot and cut into chunks.
2. Wash the tomato and celery and cut into chunks.
3. Put everything into a pot with 2.4 L of water.
4. Simmer about 1.5 hours until reduced to roughly 1.2 L. Eat the soup together with the vegetables.

Nourilo’s Tips

Beetroot leaves taste a little bitter, but they actually hold even more trace minerals and vitamins than the root, so add a few to the pot if you like. The long leaf stalks can be cut up and eaten raw in a salad.