Detoxifying Beet Soup

Beet detoxifies the liver, gallbladder, and kidneys. It is high in iron to help combats anemia.

Partially Raw Version

Part A

• 1 red onion, cubed
• 1 large carrot, cubed
• 2 medium-sized celery stalks, cubed
• 1 red or yellow bell pepper, cubed
• 3 medium-sized red potatoes, cubed

Part B

• 1 bunch beet greens, chopped
• 1 beet root, cubed
• ½ cup presoaked nuts
• 1 clove garlic
• ½ tsp. ginger, chopped
• 2 tbsp. olive oil or grape seed oil
• Mushroom extract to taste
• 1 tsp. whole-milk yogurt or cashew cream

Cashew Cream (optional)

• 1 cup hot water
• ½ cup raw cashews
• 1 tbsp. pine nuts

Instructions

1. Part A: In a stockpot, boil enough water to cover the vegetables plus 2 inches and add the onion, carrot, celery, bell pepper, potato. Turn down to medium heat and simmer for 30 minutes. Remove the pot from the heat and let it sit for 15 minutes.
2. Part B : Pour the contents of the pot into a blender. Add the beet greens, beet root, nuts, garlic, ginger, oil, and mushroom extract. Blend on a low speed (does not need to be smooth). Add whole-milk yogurt before serving.
3. Cashew Cream: In a blender, put the hot water, raw cashews, pine nuts. Blend until smooth. Store in glass jar. Can keep 3-4 days in refrigerator.

Cooked Version

Part A

• 1 red onion, cubed
• 1 large carrot, cubed
• 2 medium-sized celery stalks, cubed
• 1 red or yellow bell pepper, cubed
• 3 medium-sized red potatoes, cubed
• 1 beet root, cubed

Part B

• 1 bunch beet greens, chopped
• ½ cup presoaked nuts
• 1 clove garlic
• ½ tsp. ginger, chopped
• 2 tbsp. olive oil or grape seed oil
• Mushroom extract to taste
• 1 tsp. whole-milk yogurt or cashew cream

Cashew Cream (optional)

• 1 cup hot water
• ½ cup raw cashews
• 1 tbsp. pine nuts

Instructions

• Part A: In a stockpot, add enough water to cover the onion, carrot, celery, bell pepper, potato, and beet cubes plus 2 inches and bring them to a boil. Lower to medium heat and simmer for 30 minutes.
• Part B: Add in beet greens, nuts, garlic, and ginger. Cook for 5 minutes, then immediately turn off the heat.
• Pour the contents of the pot into a blender. Add the oil, and mushroom extract. Blend on a low speed (does not need to be smooth). Add whole-milk yogurt before serving.

Notes

1. For people with diabetes, use natural whole-milk yogurt. Add more beet greens and mixed green lettuce into the raw version.
2. For people with allergies or cancer, substitute sea salt for the mushroom extract and use cashew cream
   instead of yogurt.
3. For weight loss, do not be afraid of the oil. The oil helps maintain satiety and prevents you from getting hungry until the next meal.

 
© Copyright 2012-2019 Michael Lam, M.D. All Rights Reserved.