Beetroot and Arugula Soup

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Beetroot and Arugula – it’s a Power Combo!

Both vegetables are high in nitrates and this helps our body using Oxygen more efficiently.  They are popular among athletes for improving endurance training, but this is not their only power, they can help against fatigue and one can certainly benefit from their many healthy nutrients.

This recipe will be a nice surprise for those who love this combination in a salad, because the soup tastes even better.

Let’s gather the ingredients. We need a medium beetroot, small onion, 1 tsp of your favorite vegetable stock and 1/2 – 1 tsp of mustard.

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Peel and cut the beetroot and the onion into pieces. Put all the ingredients into a pot and pour 6 dl/20 oz water or the best is to pour as much water as needed to cover the beetroot – you can thin the soup afterwards. Start cooking on highest heat and immediately after it starts boiling turn to lowest heat. Cover the pot and cook for 30’.

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Let it cool for 5 to 10 minutes, so you don’t burn yourself. Use the immersion blender to blend until you get a smooth soup. Try it and salt it to your taste. Put it again on low heat to make it warm.

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In the meantime prepare the toppings: a bunch of arugula, 1tsp extra virgin olive oil, 1/2 tsp balsamic vinegar, black pepper and 1/4 tsp powdered ginger if you like it heartwarming or 1/4 tsp maca powder for extra energy kick.

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Ingredients

Makes about 3-4 portions of soup.
• 1 medium beetroot
• 1 small onion
• 1 tsp powdered vegetable stock
• ½ -1 tbs mustard
• salt (to taste)
• 6 dl/20 oz water (or more for thinning the soup)

For the topping (pro serving)
• 50 g arugula salad
• 1 tsp extra virgin olive oil
• ½ tsp balsamic vinegar
• ¼ tsp powdered ginger (for heartwarming effect) or 1/4 tsp powdered maca root (for energy kick)
• black pepper

Author: Sashka

Passionate about health, nutrition & food photography

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