Liver Detox Beet Soup – Detox Soups Continued

Detox soups continued!

Ingredients

• 3 medium beetroots
• 2 carrots, finely diced
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 small leek, finely diced
• 1 teaspoon Argan oil coconut oil
• 1 cup vegetable broth, warm
• 1 cup chicken stock (if vegan/vegetarian, replace with another cup of vegetable broth)
• ¼ teaspoon sea salt
• 1 teaspoon chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish

Instructions

1. Place the unpeeled beetroots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
2. Drain from water and set aside to cool.
3. Heat the argan oil in a cast iron skillet, add the onions, leek, and carrot and cook for 10-12 minutes over until golden brown.
4. Add in garlic and cook another 2-3 minutes
5. Remove from the heat and transfer onto a plate
6. Peel the beetroots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth, Process to obtain a smooth cream
7. Season with salt and serve garnished with mixed seeds

Liver Detox Beet Soup

Shayna Taylor

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Ingredients

  

• 3 medium beetroots
• 2 carrots finely diced
• 1 onion finely diced
• 2 garlic cloves crushed
• 1 small leek finely diced
• 1 teaspoon Argan oil coconut oil
• 1 cup vegetable broth warm
• 1 cup chicken stock if vegan/vegetarian, replace with another cup of vegetable broth
• ¼ teaspoon sea salt
• 1 teaspoon chia sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish

Instructions

 

• Place the unpeeled beetroots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender
• Drain from water and set aside to cool
• Heat the argan oil in a cast iron skillet, add the onions, leek, and carrot and cook for 10-12 minutes over until golden brown.
• Add in garlic and cook another 2-3 minutes
• Remove from the heat and transfer onto a plate
• Peel the beetroots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth, Process to obtain a smooth cream
• Season with salt and serve garnished with mixed seeds