Flu season apparently peaks in December having started around October/November time. I feel like I’m tempting fate by writing this, but other than the odd day of feeling run down I’ve managed to avoid catching anything so far. I’m putting it down to avoiding stress, a lot of homemade soup, and a bit of good luck. This Beetroot and Ginger soup is one I’m keeping stocked in the freezer ready to pull out at the first sign of feeling run down. The colour alone is enough to brighten up your day.
Beetroot is a great detoxifier, cleansing the body of toxins and purifying the blood, ideal for when you’re feeling run down or have picked up a cold. It’s nutritionally packed and a good source of folate (B9), manganese, potassium, iron, and vitamin C too.
Adding some ginger also helps clear out the system with its antibacterial properties.
Vibrant Beetroot and Ginger Soup
- 125 g Butter
- 500 g Onions
- 300 g Potato
- 3 pts Vegetable stock
- 300 g Beetroot, chopped
- 200 g Parsnip, chopped
- 1 inch Freshly grated ginger
- Salt and pepper
- Saute the onions and potatoes in butter until soft but not coloured.
- Add the stock, beetroot, parsnip and ginger
- Simmer until tender (around 20 mins)
- Season to taste and liquidise soup