This vibrant beetroot soup is naturally silky, creamy and extremely fulfilling and satisfying. The deep rich colour represents the high content of antioxidants that the beetroot contains. This dish is raw which means that all these antioxidants (along with the enzymes, vitamins and minerals) haven’t been destroyed by heat and your body will be able to efficiently recognise, absorb and utilise them.
I topped the soup with homemade raw coconut yogurt and fresh dill. You could substitute the yogurt for cashew cream, and the dill with another fresh herb of your choice like cilantro or mint. This dish is chilled and refreshing and perfect for a summer lunch or dinner meal. It is also a perfect evening winter meal for people who choose to live the raw vegan lifestyle.
Recent research conducted by the Journal of Chemistry proves that beets are rich in fibre which help facilitate digestion. They contain an abundance of B vitamins including B1, B2, B3, and B6 along with folic acid. It has been shown that beetroots may be useful for improving blood sugar level and hypertension. Beets are a fantastic food for heart disease because they help lower the level of homocysteine and contain nitrate which have been shown to help manage cardiovascular disease.
Beetroot is also one of the rare vegetables that contain the highly bioactive pigments known as betalains. This group of pigments have shown high anti-inflammatory benefits and electron donating capacity with an ability to deactivate highly reactive radicals targeting cell membranes. This means beets could play a possible role for managing health issues characterised by oxidative stress and chronic inflammation such as liver disease, arthritis and cancer.
This dish is a wonderful and easy way to take advantage of this root vegetables incredible nutritional benefits.
Creamy Beetroot & Avocado Soup
This vibrant beetroot & avocado soup is naturally silky, creamy and extremely fulfilling and satisfying.
- 1 cup beetroot juice
- 1/2 red capsicum
- 1 small avocado (or 1/2 a large one)
- 1 large handful baby spinach leaves
- 1 small garlic clove
- 1 piece fresh chilli (or as much as desired)
- extra water (to thin texture if desired)
- Add the beet juice, capsicum and spinach leaves to a high speed blender, and blend on high for a few seconds.
- Add the avocado, garlic and chilli and blend on high until smooth and creamy.
- Blend in some extra water if you want a thinner consistency. I personally prefer it nice and thick.
- Garnish with fresh herbs of your choice and coconut yogurt or cashew cream if you have it on hand.
