I call this soup the Mozart of Beet Soups, because it’s that good.
I invented it to pack up and take to work with me in a thermos. It’s the perfect treat when the weather is cool and you want something nourishing and easy to digest.
Beets cleanse and cool the blood, nourish the liver, improve eyesight and physical stamina and give glowing skin. They’re also anti-cancer, anti-inflammatory, anti-allergic and anti-microbial, and help to treat menstrual irregularity and anemia. And if that’s not enough to stain your cutting board permanently in pink, beets are also known for their aphrodisiacal qualities.
Beets increase pitta and vata when raw, but are pacifying to both doshas when cooked. Beets, celery and ginger are all sattvic, and so is conducive to meditation, presence and clarity.
- 1 1/2 cups water
- 2-3 large beets (or 3-5 medium sized), chopped
- 2 stalks celery, chopped
- 1 tablespoon fresh chopped ginger (or ½ teaspoon dry ginger)
- 1 teaspoon organic vegetable soup stock
- 1/2 teaspoon salt, to taste
- ½ fresh lemon
Bring water to a boil, and then add the beets, celery and ginger and simmer for 12-20 minutes (until the vegetables are well-cooked). Add soup base and salt, and remove from heat for about 15 minutes. Blend to the desired consistency, using a hand blender or blender – I like it mostly smooth with a few small chunks. Add lemon juice, stir and serve.