Beetroot Soup: Healthy and Easy to Make
Author: Panos Platritis Clinical Dietitian Nutritionist BSc,MSc, Registered with GE SY Member of BDA, ESPEN, CYSPEN, SEPI
Beetroot Soup: The beetroot was particularly valued by the ancient Greeks, who offered it as a tribute to their gods. Betanin, the pigment responsible for the red colour of beetroots, can give a pink colour to urine. This may upset you, but it is completely harmless!
WARNING
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Ingredients (Serves 2)
1 onion, peeled and chopped
1 clove of garlic, crushed
1 teaspoon chilli powder
1 tablespoon olive oil
400 g canned tomatoes
2 fresh beets, washed
Sour cream, for serving
Method:
Preheat the oven to 200°C. Wrap each beetroot in aluminum foil and bake for 45 minutes until they soften. Let them cool, peel them, and cut them. Sauté the garlic and onions in olive oil over low heat for 3 minutes.
Add the chili and continue sautéing for 1 minute, stirring. Add the tomatoes and let them come to a boil. Simmer for 15 minutes before mixing in the beetroots. Divide the soup into bowls, add a little sour cream, and serve.
Beetroot soup is rich in iron, beetroot boosts the production of antibodies and white blood cells (including phagocytes).
