Beet Detox

Pink-coloured and tasting delicious, this beet soup is a real powerhouse when it comes to nutrition.  And beets, garlic, onions, leeks and chia seeds are incredibly nourishing for your liver.

Author: The Awesome Green (wwwtheawesomegreen.com)

* slight modifications by Dr Wendy Davis ND

Ingredients

  • 3 medium beetroots
  • 2 carrots finely diced
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 small leek finely diced
  • 1 tbsp coconut oil
  • 2 cups vegetable broth warm
  • ¼ tsp sea salt

Garnish

  • 1 tbsp chia sunflower 
  • 1 tbsp pumpkin seeds, 
  • 1 teaspoon coconut milk (canned)

Instructions

  1. Place the unpeeled beetroots in a pot, cover with water, bring to boil then simmer for 30-40 minutes until tender.
  2. Drain from water and set aside to cool.
  3. Heat the coconut oil in a cast-iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
  4. Peel the beetroots, cut into cubes, and add into the blender/food processor/immersion blender, together with the cooked vegetables and warm vegetable broth.
  5. Process to obtain a smooth creamy texture.
  6. Season with salt and serve garnished with mixed seeds and coconut milk.