Red soup 

Ingredients for the red soup 

1 medium beetroot  

1 small sweet potato or 1/2 large   

1/2 onion  

1 small carrot  

1-2 cm piece of fresh ginger  

0,2 ml apple cider vinegar  

1 handful piece of red cabbage  

500ml water  

0.5 cube organic vegetable stock  

1 tbsp flaxseed oil  

Optional to serve 

Chopped fresh parsley 

Toasted pumpkin seeds  

  

How to make

1. Wash and peel the vegetables. 

2. Cut into large chunks and place into a pot. 

3. Add water, vinegar and the stock cube. 

4. Bring to boil and let simmer until the root vegetables are soft, approx. 15-20 min. 

5. Mix with a hand mixer or in a blender until smooth. Add flaxseed oil and if needed salt or pepper to taste. 

6. Serve with chopped fresh parsley and toasted pumpkin seeds. 

    

Health benefits of the red soup

This is an easy to make red soup loaded with nutrients. It’s a good base that can be served as a starter, side dish or add protein for a complete meal. For example plant based protein edamame beans, chickpeas or tofu or clean animal protein like chicken, boiled eggs, etc.  

Beetroots are good for heart health, anti-inflammatory and supports blood flow. Ginger contains gingerol, reduces inflammation and oxidative stress. Red cabbage is a cruciferous vegetable with anti-inflammatory properties and also high in anthocyanins which is a powerful antioxidant. Flaxseed oil is rich in ALA omega-3 which is an anti-inflammatory fat and helps to reduce inflammation. Parsley contains vitamin A, C and K. Pumpkin seeds contain zinc and healthy fats supporting the immune system.