Hear us out with this one..Soup is usually associated with a quick lunch meal during the colder seasons, however as the weather is getting a little warmer and the days longer, this Eastern-European inspired cold beetroot soup is a perfect light and balanced option for any time of the day.
Beetroot has been shown to have extremely powerful plant antioxidant effects - Winning! These translate into a number of benefits, such as lowering blood sugar levels, preventing the stiffening of arteries which keeps blood pressure in control, improving kidney function, and maintaining healthy iron levels.
This recipe was chosen by Kurami's nutritionist, because beetroot is in season this month and your gut bugs will absolutely love it, as it contains prebiotics and dill (you can read about the benefits of dill in our last week’s blog). You can keep the soup in the fridge for up to 3 days, so it can be an easy and convenient healthy option for when you need it.
- 400g boiled or marinated beetroot
- 1L plant-based kefir milk of choice
- 1/2 large cucumber
- 1-2 stalks of spring onion
- Small bunch of dill
- 4 boiled eggs OR 1 piece of firm tofu
- Squeeze of lemon
- Salt and pepper to taste
- Grate the beetroot with a carrot grated into a large bowl or pot.
- Cut the cucumber into 4 pieces horizontally and thinly slice to get small quarter pieces. Add to the main bowl.
- Finely dice the spring onion and dill, and also add to the main bowl.
- Pour the kefir on top of the ingredients and stir. Add some cold water if necessary to achieve a more liquid consistency.
- Boil the eggs to medium-hard. Run under cold water to cool, cut into quarters and add to the main bowl.
- If you are using tofu as the plant-based alternative, cut it into small cubes.
- Squeeze some lemon, add some salt and pepper.
Claims | low sugar, low salt & a source of protein
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