I am so super excited to share this lovely recipe with you today! I mean, look at this beauty! The beetroot raspberry detox soup is light, fresh and with a lovely dark pink colour. Make this hearty and vibrant, packe- with-flavour soup either in summer or winter, for lunch or dinner.
Moreover, this is also a great detox recipe. As such, it is suitable for meat-eaters, vegetarians and vegans (if they skip the sour cream). Not only salads and smoothies are a good detox solution, but soups are a wonderful idea too. In fact, soups are too often overlooked as a detoxing meal.
Have you ever thought of combining beetroot and raspberries? Probably not. And neither had I. Every single ingredient has its own purpose; for instance, adding flavour, texture and nutritional and health benefits.
Beetroot and raspberries
I love beetroot and I am mad about raspberries. Beets have a light earthy flavour, while raspberries are the total opposite; fruity, a bit sour yet sweet at the same time. Raspberries are simply wonderful; check this ice-pops I made a couple of weeks ago. Back to the recipe; even though you are making a detox soup, the taste still plays an important role.
Furthermore, you can use either fresh or pre-cooked beets. On one hand, raw ones will take more time to get tender on the other hand, they may be more flavourful. Maybe you’ll also love this wonderful beetroot carpaccio. The pre-cooked ones though are a wonderful solution for when you don’t have much time. But in the end, the soup will be equally tasty.
The reason, why I love this soup so much is, first, it’s so fast and easy to prepare, second, it’s low in calories, rich in fibre and vitamins and third, it tastes amazing.
Be toxin-free
More importantly, make this beetroot raspberry detox soup to free your body from the toxins hiding in your body or just to get back on track. Remember, something is better than nothing. From time to time, everyone should do something good for themself also from the inside.
Years ago, I had a detox week. Therefore, I made cabbage soup. Don’t get me wrong here, I liked it and it was delicious. I like cabbage and all of the cabbage family. Also, you can check this wonderful Brussels sprout tart, a very green Savoy cabbage soup or the lovely roasted lemon garlic cabbage. However, the cabbage soup was the total opposite of the beetroot raspberry detox soup. For instance, it didn’t have that wow effect and it didn’t look so fabulous at all.
Ingredients for 3-4 portions of beetroot raspberry detox soup:
- 500 g beetroot (fresh or pre-cooked)
- 150-160 g raspberries
- 600 ml vegetable broth
- 1 red onion (chopped)
- salt
- 1 Tbsp of coconut sugar (or date syrup)
- 12-15 walnuts
- sour cream (optional)
Start with peeling and chopping the onion. If you are using fresh beetroot, peel it and then cut it into cubes. If you decided on pre-cooked ones, simply just cut them and you are ready to go. Then pick the good and nice raspberries, wash them and put aside.
In a pot, heat some olive oil. Once hot, add the onion and beetroot cubes. Keep stirring for a couple of minutes, till the onion becomes glossy. At this point put in also the raspberries and pour over the warm vegetable broth.
Give it a quick stir, cover with the lid and let it simmer for 15 minutes or till the beet gets tender in case you use a fresh one.
When the beets get really tender, it is time to purée it. You can either use a blender or an immersion blender. Do you like a smooth soup or with some texture in it? For example, when you like a smooth soup, then blend for a minute longer. When you fancy more texture, blend it just for a couple of seconds.
After you reach the desired texture, season it, add a spoon of coconut sugar or/and some date syrup. Last but not least, squeeze in some lemon juice. This will really add a nice fresh kick to the soup.
Moreover, you can serve this healthy soup either cold or warm. It will taste delicious in both cases. I tested it. Wink. In conclusion, what makes this beetroot raspberry detox soup even more fantastic are the toppings. I suggest adding a spoon of sour cream and some lovely walnuts on top.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
