I created this soup as part of my five-day anti-inflammatory cleanse, that can be found in the sports nutrition section of the blog. This soup is bursting with health benefits with reducing inflammation is one of the biggest.
Beetroot: Beets contain a unique source of Betaine, a nutrient that helps to protect cells, proteins and enzymes from environmental stress. It’s been shown to reduce internal inflammation, and prevent against numerous chronic diseases, such as cancer and heart disease. Its also been shown to help the recovery of muscles and joints. They have also been known to benefit stamina and aid the detoxification process. Butternut Squash: Because of the array of powerful antioxidants found in squash, which work to protect against disease in the body, squash is a great food to help reduce inflammation in the body. It is known to be able to help cardiovascular disease by normalising blood pressure levels.
Coconut: Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. They contain a large number of powerful antioxidants, which gives them potent anti-inflammatory effects.
Ginger: Ginger is a powerful anti-inflammatory and can bring great relief to aching muscles and joints. It also helps to improve the absorption and assimilation of nutrients you take in, which means you’ll be able to harness even more nutrients from what you’re eating.
Now you know the benefits of this bowl of warming anti-inflammatory goodness, here goes the spiel on why I love it so much! Soups can really either be watery, light and not too tasty or they can be thick, creamy, rich, filling and delicious. This soup is all of the latter, the creaminess makes the soup so wonderfully comforting. it’s like having a warm hug, you immediately feel cosy! I’m loving it as a light dinner with a side of my perfect kale salad.
2 large beetroot, peeled
1 butternut squash
1/4 cup coconut milk
A knob of ginger
3 cups of vegetable stock
Peel and chop the beetroot and butternut squash, steam over high heat for 25 minutes.
Pour into a blender with the coconut milk, vegetable stock and ginger.
Blend until smooth.