Beetroot is an amazing vegetable and has been used for centuries for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer.
Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.
Beetroot fibre has been shown to increase the level of antioxidant enzymes in the body, (specifically glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
4 extra large roasted beetroot
3 cloves of roasted garlic
150 grams of organic raw cashews
¼ of a bunch of Fresh Dill
1 litre Vegetable stock
200mls Coconut milk
Season with Maldon sea salt and cracked black pepper to taste
1. Cover beetroot & garlic in foil, roast in 200 deg oven until cooked (soft when pierced with fork) – this can vary greatly according to size. Garlic takes shorter time – roughly 30-40mins.
2. Peel and roughly chop when cool.
3. Blend all ingredients except for the coconut milk in a blender until smooth. Add the coconut milk last.
Enjoy this soup hot in the winter and at room temperature in the summer.