This is a light and nutrients rich soup, also known as "Borscht". It uses basic ingredients and is very cost-effective. It’s everything you didn’t know your body craved packed in one delicious bowl of goodness. It’s super high in vitamins and fiber and will not just feed you but also your demanding microbiome.
- You can buy already cooked beetroot, it doesn’t have to be fresh. Cooked beets are a lot easier to work with and there is less mess.
- If you don’t have any fresh tomatoes on hand, replace a fresh tomato with a tablespoon of tomato paste.
- Bay leaves and parsley are optional, they simply add flavour to the soup.
1 medium beetroot
10oz (300g) cabbage
1 small sweet potato
1 small tomato
2 bay leaves (optional)
½ tablespoon parsley (optional)
2 teaspoons salt
144 Calories per portion
1Prep the veggies: peel the beetroot and the carrot and grate both. Peel the sweet potato and the onion and dice them. Dice the tomato.
2Place all the vegetables into a medium size pot, cover with 1lt of water, salt and place over high heat. Add bay leaves if you have them. Once it starts boiling, lower the heat and simmer the soup for 30 minutes.
3Add parsley, if you have it, in the final 5 minutes of cooking. Remove the soup from the heat. It is ready to eat but if you let it sit on the stove for an hour or so, it’ll taste even better as the flavour develops further.