Beetroot Amaranth Soup
1-2 Large Beetroot cut into cubes
100g of Amaranth
1 Large carrot sliced
2 Tablespoons of finely chopped fresh Rosemary
3 Tablespoons of rubbed fresh Thyme
1 Onion Chopped Finely
1-2 Organic Celery Stalks finely sliced
4 Cloves of Garlic (European)** chopped Finely
4 Tablespoon of Balsamic Vinegar*
1/4 Teaspoon of cayenne pepper or black pepper
1 Teaspoon of pink Himalayan salt
1 Tablespoon of Coconut Fat.
Sprigs of Parsley to garnish
Put all ingredients except * into a large saucepan. Cover with water, bring to boil and simmer for about 45mins. Let it sit for 1hr to infuse flavours fully. Serve on own or with soured cream. *Keep 2 tablespoons of B.Vinegar to mix in once soup is cooked and slightly cooled. **Garlic bought in supermarket stores is often from China. Note amaranth needs to be cooked slowly and will make the soup a little thick and soak up most of the water, so if you like a more juicy soup you may want to add more water.
Serves Approx 3
Beetroot has phytonutrients that are classed as a blood purifier and so helps keep the blood filtered...this means binding to fungi, parasites, viruses and carrying them out of the body. Onions and garlic have natural compounds that kill a variety of viruses. Thyme & Rosemary are also super herbs that boost immunity and ward of bacteria. Amaranth is known as the queen of grains due to it exceptional nutritional value. It is gluten free is very high in protein. It's also higher in minerals, such as calcium, iron, phosphorus, and carotenoids, than most vegetables. The cayenne or black pepper will aid uptake of all phytonutrients and stimulate blood flow. Food & Medicine in one bowl. A long fast in the evening is ideal to allow the body divert its resources to detoxification. Please see article Avoiding Antibiotics for guidance on overcoming a cold.
Siobhán Shinnors, Medical Herbalist has been working with Nutrition for over 20 years.