This kale and beet blended soup recipe was originally created for a client who’s been kind of…backed up lately, so I was going to call it Purple Soup to Help You Poop. Then I posted my video on helping regularity last week, and I realized that I was in the danger zone of being labelled a Poop Blog, so I decided to change my game.
This soup is simple to make, delicious to eat (enough to share with the whole family), and jam packed with fibre, plant based proteins and chlorophyll. It’s an outstanding addition to a cleanse because it not only helps the liver to detox the blood, but it also boosts the ability of your body to help transport toxins out through the colon.
The ground flax in this awesome beet soup amplifies the detoxing qualities by providing a mucilaginous component, and also adds Omega 3s, B Vitamins and Manganese. If flax in your soup weirds you out, just omit.
Here’s the recipe:
Ingredients ~ (All organic whenever possible) Makes one big pot with four big servings
1 tbsp of coconut oil or ghee
1 large yellow onion, chopped
5 cloves of garlic, chopped
1 tsp of high quality sea salt or 1/4 cup of brine
1 container (1L) of vegetable stock or make your own with my recipe!
4 beets, washed and chopped into big chunks
2 full heads of purple kale, casually de-stemmed (they’re going to be blended, so no need to be too particular) and chopped
1 cup of coconut milk, unsweetened
2 tbsp of ground flax
1/4 cup of nutritional yeast
5 tbsp of hot water (for the flax)
1 tbsp ground pepper
3 bay leaves
Melt coconut oil at medium high in a medium sized pot. Add onions and garlic and cook for a few minutes, until soft and translucent. Add brine or salt, pepper, bay leaves and the vegetable stock, and bring to a boil. Allow to simmer for about 20 minutes. If you’re in a rush, you’ll be sacrificing a bit of flavour by skipping this step, but better fast soup than no soup.
While soup is simmering, combine hot water and ground flax, stir, and set aside. It will get all ooey-gooey; just give it a stir and try to not get too distracted playing with it. 😉
Toss in the beets and allow to cook for about fifteen minutes, then add the kale and allow that to cook for about 5. Remove the bay leaves, toss all ingredients in a high powered blender, add your spring onions (raw), nutritional yeast, and gooey flax mixture, and blast your kale beet soup into a smooth, creamy texture. Add water to reach desired consistency, as everyone’s beets and kale heads will be different sizes, and therefore yield different thicknesses.
Serve hot, garnished with an organic sour cream or alternative and some tiny-chopped spring onion tips.
This flavour-packed beet soup tastes excellent as leftovers; please use a stovetop, not a microwave!
Let me know how it is!