This weekend, there were quite a few beets left over, so I thought I’d turn them into soup. While it’s almost warming up to summer in Auckland, I still love a good bowl of soup. Not only is it an easy way to get more veggies into your diet, but soups that are made with homemade bone broth are brilliant for healing the gut and providing essential amino acids.
Vegetables that are rich in colour are often also rich in nutrients and antioxidants. And the blood-red beets are no exception. They contain nutrients to boost immunity and improve digestion and can give you a natural boost…
Beets contain choline, an important and versatile nutrient which helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
Beets purify the blood and support the liver, so support your body in detoxification, making them a great food to help you naturally shift toxins and impurities from your body.
Researchers at an American University have found that drinking beetroot juice can improve oxygenation to the brain, slowing the progression of dementia in older adults. Blood flow to certain areas of the brain decrease with age and leads to a decline in cognition and possible dementia. So drinking beetroot, which is a superb source of nitrates, can improve the blood flow and oxygenation to these areas that are lacking.
Beet greens have more iron than spinach, so if you can still see those little green leaves at the top of the beetroot, cut them off and save them for salads! The compounds in the leaves also stimulate the immune system by boosting production of antibodies and white blood cells.
So many reasons to include more beetroot in your diet, you can roast them, boil them, slice them thinly and make beet chips, or turn them into soup as I did. But if you can’t be bothered with any of that cooking business, you could just drink a Freshpress Sustain and be done with it.
To find out how to make the soup I made this weekend – check out Mickey Trescott's vibrant and rich Beet & Fennel soup here