Every week, I have a local, organic vegetable box delivered, (Slipstream Organics if you’re in Gloucestershire) which I love, but last week, there was more beetroot than I knew what to do with! I love steaming beetroot and eating it cold with a goats cheese salad, or adding it to stews, but generally, what do I do when I have “too many vegetables” (if there is such a thing!)? Make soup of course!
Now, bioflavonoids are a group of phytochemicals only found in plants and plant-based foods and have been shown to help with detoxification. Beetroot contains anthocyanin, which is a bioflavonoid; this is the beautiful pigment that gives most purple, blue or red-skinned fruits and vegetables their luscious deep colour.
Quercetin, found in red onions and kale, amongst other foods, is another detoxifying phytochemical, and is also a natural anti-inflammatory, helping with allergic reactions and pain.
Kale is also a type of cruciferous vegetable, these vegetables are shown to have powerful detoxifying capabilities as they enhance the liver’s ability to detoxify and stimulate both phase 1 and phase 2 liver detoxification processes.
I also added garlic to this soup, which is a sulphur-containing allium vegetable. The liver needs sulphur for sulphation which is one of the pathways by which it eliminates toxins. (Plus, garlic is just a necessary taste in soup in my opinion!)
Isn’t it amazing to learn how our bodies depend on and utilise all the incredible nutrients in our food?
Quinoa adds extra protein to this so it can be quite filling. Leave this out if you want a lighter soup.
Detoxifying Beetroot, Quinoa and Kale Soup
- 500 ml Homemade bone broth OR chicken OR vegetable stock I like the Kallo Organic Brand
- 3 beetroot chopped into small cubes
- 1 tbsp avocado or coconut oil
- 2 cloves chopped garlic
- 1 red onion chopped
- 1 cup kale chopped finely
- ½ cup cooked quinoa
- Steam beetroot until just soft, then set aside. In a large saucepan or soup pot, cook garlic and red onion in the oil on a low heat so they sweat but don't brown.
- Add broth (or stock) and heat to a simmer. Ideally you don't want this to boil, especially if you're using your own bone broth. Boiling will reduce the quantity of the liquid and you don't want to waste any of that amazingly nutritious broth!
- Once heated, add steamed beetroot, cooked quinoa and kale, and simmer for 3 minutes to soften the kale, then serve.