Beetroot soup with apple is an example of a dish that combines the pleasure of eating with health care. It’s a light yet filling mealwhich can support the body during periods of fatigue and digestive system overload (e.g. after overeating during the holidays). Due to the content of fiber, antioxidants and compounds supporting liver function, soup is sometimes treated as an element gentle detox. The consistency is very creamy and the taste is so delicate that almost everyone will like it.
Burak is most often associated with a vegetable that supports the production of red blood cellsfacilitates the functioning of the circulatory system and thus strengthens the body. It contains vitamin C and B vitamins (especially folic acid), as well as minerals – iron, potassium, magnesium and manganese. They add energy and help, among others: in maintaining proper blood pressure.
which supports intestinal function and helps remove unnecessary metabolic products from the body. The characteristic color of the vegetable is due to betalains – strong antioxidants that help neutralize free radicals support natural mechanisms detoxification body.
Vegetables they also have a beneficial effect on the liver. They support metabolic processes and improve the digestion of fats. Beetroot promote hydration of the bodybecause they themselves contain a lot of water and at the same time provide a lot of electrolytes, such as potassium.
On the other hand apple is a fruit that is available in Polish cuisine for most of the year. It plays a double role in the soup – it breaks the taste of beets and at the same time increases the nutritional value of the dish. It’s fruit a treasure trove of fiberespecially pectin, which act as a natural “broom” for the intestines. They also support the development of beneficial bacterial microflora help regulate cholesterol levels in the blood.
The apple also contains vitamin C, polyphenols and other antioxidants strengthen immunity and protect cells against oxidative stress (and therefore numerous lifestyle diseases). It’s worth adding that these fruits have a relatively low glycemic indexso they do not cause sudden spikes in blood sugar levels.
The combination of beetroot and apple in the soup is really valuable. Fiber from both ingredients supports intestinal peristalsis, antioxidants help protect the body against inflammationand the vitamins and minerals they contain complement the daily diet. Such a soup can be an element gentle detox – supporting natural processes that take place in our body, primarily in the liver and kidneys.
However, you must remember that the beetroot soup with apple is heated. High temperature may slightly reduce the content of vitamin C and some more sensitive compounds. However, this does not mean that the dish loses its advantages. Minerals, fiber and many antioxidants remain stable, a a warm meal is gentler on the digestive system than raw vegetables or fruit. The result is a meal that is healthy, light and supports the body on many levels.
Preparing beetroot soup with apple is very simple. You don’t need complicated and hard-to-find ingredients – just fresh beets, a juicy apple, a few basic vegetables and spices. You can prepare everything in one pot and then blend it into a velvety cream. This is the perfect proposition for quick weeknight dinner or a light dinner when you don’t have time for long cooking.
Ingredients:
- 3 medium-sized beets,
- medium sized apple,
- onion,
- 2 cloves of garlic,
- liter of vegetable broth,
- salt and pepper to taste,
- 2 tablespoons of olive oil,
- a teaspoon of sour cream or Greek yogurt (optional),
- fresh parsley or cilantro for decoration.
How to do it:
1. Peel the onion and chop it into small cubes. Heat the olive oil in a pot and fry the onion until translucent. Peel the garlic and chop it into small pieces. Add to the onion and fry for another 2 minutes, stirring.
2. Peel the beets and cut them into cubes (preferably wearing protective gloves so as not to stain your hands). Peel the apple, core it and cut it into cubes. Add vegetables and fruit to the pot and fry for another 5 minutes, stirring occasionally.
3. Pour vegetable broth over the ingredients. Bring the soup to a boil and then reduce the heat. Cook the soup over low heat for about 25 minutes until the beets and apple soften.
4. After this time, set the pot aside to cool slightly. Then mix with a hand blender until completely smooth. Season with additional salt and pepper to taste.
5. Serve while the soup is still hot. Optionally, decorate with a teaspoon of sour cream or thick Greek yogurt and sprinkle with chopped fresh greens.
Beetroot soup with apple is a good choice when you feel heavy and want to return to lighter food. It is perfect after holiday feasts, during the spring equinox or as part of a daily, healthy diet. It is filling, but does not burden the stomach. This is the simplest way to do home detoxification treatment.
Source: Terazgotuje.pl, 24garten.de
