Detox Beet Soup With Coconut Milk Recipe For Body Cleansing
The dark red beet is enjoying a very much-deserved position in the list of the most revered body detoxifying ingredients. This dirt-like tasting veggie is a goldmine of health-boosting nutrient contents like iron, manganese, copper, magnesium, carotenoids, lutein/zeaxanthin, dietary fiber, glycine, betaine, and some of the nutrients that you may not get anywhere else. It’s low in fat and high in fiber and antioxidants.
Use it in your salad buffets, soups, pickles or as a natural coloring agent; this root veggie keeps its promises in every form. Here, we have collected a well-executed and tested beet soup recipe combined with other ingredients to make you an instantly reviving detoxification dose. Drink it hot on a cold night or as a chilly drink on a summer afternoon. It’s a perfect body cleansing soup recipe for those who are on a Paleo diet.
The other major ingredient in the recipe is coconut milk, a miracle liquid due to its immune defense and liver stimulation abilities. A good-quality coconut milk is an excellent source of medium-chain fatty acids that are easily absorbed by our body and turns it into energy.
Let’s know the beet soup recipe with coconut milk. Using the given quantity of ingredients, you’ll make 3-4 servings. Increase or decrease it accordingly. Buy firm, smooth and red-purple beets, not wrinkled or dull-colored.
- 4 Large red beets
- 3 minced garlic cloves
- 5 sweet potatoes
- 1 chopped onion
- 1 tablespoon olive oil
- 1 can coconut milk
- 2-3 cups vegetable stock
- Salt to taste
- ¼ teaspoon black pepper
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- Chives for garnishing
Tools You’ll Need:
- Baking Tray
- Foil paper
- Blender or food processor
Recipes For Detox Beet Soup With Coconut Milk
Step1: Preheat oven to 400 degrees Fahrenheit.
Step 2: Meanwhile, wash sweet potatoes and beet in cold running water.
Step 3: Make them dry using a clean cloth.
Step 4: Wrap sweet potatoes and beets each in a separate foil paper.
Step 5: Place wrapped veggies on a baking tray and roast it in the preheated oven for an hour.
Step 6: Set the roasted veggies aside and allow them to cool.
Step 7: In the meantime, chop the onion and fry them with olive oil until translucent.
Step 8: Once done, add minced garlic cloves and sauté the mixture again for 1-2 minutes.
Step 9: Add salt, pepper, cumin and coriander and mix it well. Set the mixture aside.
Step 10: Once the sweet potatoes and beets are cool, peel off their skin and put them into a blender.
Step 11: Add onion mix, coconut milk, and vegetable stock into the blender containing veggies and blend all ingredients well.
Step 12: Keep adding vegetable stock until you achieve the desired consistency.
Step 13: If you want it hot, heat it on the stovetop in a saucepan. For a chilly recipe, serve it cool.
Step 14: Garnish it with creamy coconut milk and chopped chives or sage leaves as you like.
You can add more healthy ingredients of your choice, but make sure to keep the right quantity of beet and coconut milk.