Beetroot Soup
In many countries, autumn hasn’t fully arrived yet and the days are still warm, instead of cold. Time for the first soup, I promise it’s a “cool one” – meaning it might have a cooling effect on you and is a colorful one as well.
Beets help heal our root chakra, which stands for our foundation, being grounded and finding stability in everyday life. If you are up in your head, finding it hard to center, this is your recipe. Time to “get rooted”…
Raw beets are warming, but as soon as beets are cooked, they are a bit more cooling and therefore pacify the Pitta dosha. Starches are transformed in the cooking process, leading the sweeter sugars that are a bit more cooling for Pitta dominat people. Because beets are high in bio-flavonoids, they show anti-allergic, anti-inflammatory, anti-microbial and show anti-cancer activity.
Why is that?
After eating bio-flavonoids, the body tries to get rid of them. To do so, our bodies naturally activate phase II enzymes which may help to eliminate mutagens and carcinogens.
Beets are pacifying Vata and Pitta, while aggravating the Kapha dosha.
This recipe contains dill, which is a rejuvenating, refreshing and cooling herb. It is said to increase enthusiasm, which we sometimes lack during darker and shorter autumn days.
Dill’s opening and clearing quality helps to dilute blood vessels and relieves swelling and disperses fluids during the process, which is very good for the Kapha dosha.
The soups qualities are balanced, yet may be cooling. Hence, it is a great recipe for Pitta dominant people. You can enjoy this dish anytime, but I recommend as long as it isn’t fully cold outside. As seen in the pictures, flavorwise it is best accompanied with a seed-based bread.
This recipe makes 4 servings and takes about 30 minutes to make.
INGREDIENTS
- 1 teaspoon of ghee, or coconut oil if you wish for a vegan option
- ½ teaspoon black cumin
- ½ teaspoon of turmeric
- 1 teaspoon cilantro powder
- generous pinch of hing (Asafoetida)
- 2 red beets, peeled and cut (uncooked)
- 1 ½ potatoes, peeled and cut
- ½ l water
- 1 teaspoon of Kala Namak (black salt)
- ½ teaspoon of black pepper
- juice of ½ lemon or lime
- 1 teaspoon of dried lovage, or any other dried herb you like
- 1 tablespoon of fresh dill, finely chopped
- 100 ml of coconut milk
Make sure all dairy products are biodynamic and ahimsa, meaning the animals are treated ethically. This means that the cows will still have their horns. Demeter-certified products usually ensure this. Further, all ingredients should be organic and regional, if possible.
INSTRUCTIONS
Heat ghee or coconut oil in a pot and start roasting the peeled and cut beets and the spices (besides salt, pepper and fresh herbs). Add ½ l water and let it simmer for 30 minutes, sometimes longer. Add the potatoes and let simmer for another 20 minutes. If you use precooked beets, you can add them after the potatoes are ready, this will speed up the time to make this dish. Add salt, pepper, lemon juice, as well as dried and fresh herbs and the cream or coconut milk to thicken the soup. Afterwards puree until you reach a smooth consistency.
Since potatoes are a bit harder to digest, adding spices like turmeric, cumin, black pepper, salt and lime juice and pureeing assist in making it easier to digest them.
You can garnish the soup with fresh dill and cream or coconut milk and serve with seed-based bread, if you like.
Please contact me if you have any questions. I love hearing about your experiences with Ayurvedic cooking. I slightly adapted this amazing recipe from my friend and Ayurvedic cook, Sandra who I dearly cherish in my life.
Love & Light,
Lisa
