We eat soup a lot in our household. It is a wonderful way to pack the nutrients in during the long winter season. This simple and warming soup serves double duty: loaded with sweet, earthly flavor and nutrients that fortify your kids for flu season.
Beet Fennel Soup
Ingredients:
- beet - 3 medium (about 3 cups)
Beets are packed with magnesium, iron and Vitamin C. All of which support liver in the detoxification process. They also purify the blood and assist in keeping the lymphatic system moving.
- garlic - 1 clove
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- ginger - 1 thumb-sized piece
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- fennel - 1 bulb
- kombu - 2 strips
- caraway seeds - 1 tsp
- cumin - 1/2 tsp
- tarragon - 1 tsp
- ginger powder - 1/2 tsp
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- fennel powder - 1/2 tsp
- onion - 1 medium (1 cup chopped)
- chicken stock - 1 quart (may substitute vegetable)
- high heat oil - 1 tbsp
- coconut milk - 1/2 cup (may use cashew cream)
- salt and pepper -
Instructions:
Scrub the beets well and then chop into 1 inch cubes. Warning - this is a messy business! While your kids might love the mess, I would avoid wearing your favorite white shirt.
Chop fennel, garlic, ginger, and onion. I am pretty rough about it. No fine dicing for me..
Put the onion, garlic and ginger in a large saucepan with the cooking oil and cook on medium-high, stirring often, until the onion is transluscent.
Turn the heat down to low.
Add caraway seeds, cumin, ginger powder, fennel powder, and tarragon and mix. Simmer for a couple of minutes.
Add beets and fennel and mix to coat. Let that cook for two to three minutes.
Add chicken or vegetable stock and kombu. Turn heat up to medium-high and cover until the soup starts a low boil.
Make sure to check the soup often so you don't burn it.
When the soup starts to boil then turn the heat down to low, cover, and cook for about a 1/2 an hour or until the beets are soft.
Take the kombu out.
With a hand blender, blend the soup until smooth.
Add coconut milk. Mix well.
Add salt and pepper to taste.
Beets are a staple in my kitchen because they’re such a kid-friendly root vegetable. They are naturally sweet, so kids tend to accept them. This awesome root is good for your heart and even better for your mood. They contain high levels of betaine and tryptophan which are known to create a sense of well-being. The best aspect of beets, though, is their amazing cleansing abilities. They help to keep your lymphatic system moving, cleanse the liver and purify the blood. Heading into cold and flu season, we could all use a bit of that.
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