Beetroot & Ginger Soup
4-5 small Baby Beets
1 tablespoon Organic Avocado Oil/Coconut/Cold Pressed Olive Oil
3-4 small Leeks
Juice of an Orange
2-3 Garlic Cloves
1 teaspoon of Garam Masala
Thumb size piece of fresh Ginger, peeled
Pink Himalayan Salt & Pepper to season
Method
Boil the beets until tender; this will take about an hour. Once tender peel the beets and chop. In a saucepan add the avocado oil, beets, chopped leeks, peeled garlic and ginger. Sauté the vegetables then cover with water. Allow it to simmer. Next add garam masala, juice of an orange, salt and pepper. Continue to cook until the vegetables are soft. Take the saucepan off the cooker and allow the mixture to cool. Once the mixture has cooled down, blend it to a smooth consistency.
Serving Suggestions
Add a dollop of full fat Greek yogurt and serve with homemade gluten free brown bread. A favourite Irish brand of mine is Sowan’s Organic. Since moving to South Africa I have discovered a great brand O’Crumbs by The Gluten Free Bakery in Johannesburg.
Further Reading on the Health Benefits of Beetroot
http://www.telegraph.co.uk/health/dietandfitness/9546330/Beetroot-juice-may-help-beet-your-best.html
Eat Real, Great Feel!
