Happy Monday, I hope you had a great weekend! I had a fairly mellow one in-between shuffling the kids around to hockey games and Nutcracker rehearsals. Everyone is finally on the mend here after being taken down one by one with colds and fevers, etc. ‘Tis the season! I narrowly escaped the sick bug, as last week I did wake up one day feeling a little off. That night I decided to whip up a batch of my favorite Beet Soup after getting some beautiful organic beets from our Community Supported Agriculture (CSA) program. I have dubbed the recipe Kick the Sick Beet Soup as it contains powerful antioxidants and seems to fend off oncoming illness! It is colorful and flavorful too, not to mention super easy to make. I love to make a big batch of it, then have a cup of it everyday with my lunch or as a mid-afternoon snack.
Health Benefits of Beets
I absolutely love beets for their flavor, but they have a number of powerful health benefits as well. They are packed with the vitamins A, C, E, K, B6, B12, Folate, & Riboflavin. Beets also have high concentrations of the minerals calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selenium. Wow, that is a lot of good stuff packed into one pretty red veggie! Since these beloved root vegetables and their greens are filled with vitamins and minerals, they can help boost the immune system, which may ward off sickness. So that is why my Kick the Sick Beet Soup is my “go to” recipe when I am starting to feel under the weather.
Kick the Sick Beet Soup
- 5 to 6 Large Beets with Greens
- 4 small Potatoes, peeled and cut into 1 inch cubes
- 2 Tbsp Coconut Oil
- 3 Celery Stalks with leaves, chopped
- 1 Vidalia Onion, diced
- 3 Garlic Cloves, finely chopped
- 2 Tbsp Lemon Juice
- 6 Cups of Water
- 1/2 Cup Apple Cider Vinegar
- 2 Sprigs Fresh Rosemary
- Thoroughly wash the beets and greens to remove dirt
- Cut off beet greens, then chiffonade them and set aside
- Leaving the skin on, cut beets in half, then slice them into 1 inch pieces
- In a large pot, heat the coconut oil over medium heat
- Add the celery and onion and sauté for 5 minutes or until softened
- Add the garlic and sauté for 1 minute
- Then, add the sliced beets, potatoes, and lemon juice to the pot and sauté for 5 minutes
- Next, add the water and apple cider vinegar, bring to a boil
- Reduce the heat to simmer and add the beet greens and rosemary
- Simmer for 5 minutes, then remove rosemary sprigs
- Add salt and pepper to taste, garnish with fresh rosemary if desired
So Tell Me…
Do you have a favorite recipe that you make when you have a cold or illness? Have you ever made beet soup? Did you know all of the wonderful nutritional benefits of eating beets?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a Great Week!
Looking for more great soup recipes? Check out these!