There are many amazing benefits of Beetroot. What are dose? It is one of the healthiest vegetables. This is due to the betacyanin it contains. It acts as an antioxidant, i.e. as a defense against cancer cells. In addition, beetroot is rich in vitamin C and B, potassium, protein and fibers. It therefore has an anti-inflammatory, blood-forming effect and helps us lose weight and perform well in sports. In other words, everything we need in spring!
Benefits of consuming beetroot soup on a regular basis:
- Stimulates digestion and helps you lose weight
- Offers the body a healthy portion of essential nutrients, ranging from protein to vitamins, minerals and antioxidants
- Helps to regulate blood pressure
- Improves athletic performance
- Combat inflammatory processes in the body
- Improves digestive health
- Supports brain activity to reduce stress
- Support heart activity
- It is satiated and tasty
- Is easy to prepare
Not only beetroot soup is very tasty and healthy, but also beetroot juice. It contains more beta-alanine than soup, but the soup comes with a larger portion of fibers. Beetroot juice is used as a natural remedy for blood purification and detoxification of the liver for hundreds of years. At the same time, this juice is considered a good ally in treating anemia and iron deficiency. Athletes are particularly encouraged to drink beetroot juice in large quantities, as it stimulates muscular oxygenation.
Other ways you can eat beetroot: salad, spinach, Kale cabbage, green lettuce or millet, but also in the form of a sauce, prepared by mixing the beaten stew with a Greek yogurt blender. No matter how you choose to consume beetroot, you will definitely benefit from its properties.
Recipe for a delicios beetroot soup !
Ingredients for 4 portions:
2 EL olive oil
1 medium onion, crushed
2 roots of celery, chopped
1 cleaned and chopped carrot
3 cloves of garlic
3 large beetroots (or 6 small) cleaned and sliced
4 cups of vegetable soup
sour cream for serving
fresh basil for serving
A portion of beetroot soup has aprox172 calories (if consumed as such, without crunches), 13g of carbohydrates, 6 g of protein, 7 mg of cholesterol, 401 mg of potassium, 6 g of sugar, 52, 7% vitamin A and 5.7% vitamin C.
Method of preparation:
In a saucepan, olive oil will be placed in the hot fire. Slice the onion, celery and carrot in oil, stirring for 5 minutes. Then add the garlic and cook for another 1 minute -immediately incorporate beetroot and sow for another 2-3 minutes.
Put the vegetable soup to boil, cover the saucepan and let it boil for 20-30 minutes, until the beets are soft.
Then use the blender to make the composition in the cream soup, season with salt and pepper and serve hot. Can be garnished with sour cream and fresh basil branches.
It can also be served with croutons or foccacia.