Bone Healing Beetroot Soup
I have recently had a knee injury. Through lots of reading and different bits of advice, I’ve decided to support the healing with organic food, supplements, gentle movement, sunshine and meditation/visualisation.
To help with the inflammation I’ve been loving adding more beetroot, turmeric and ginger to my diet. I’ve also been adding more bone broth for collagen to help with healing as well as ghee to increase the bioavaliblity and absorption of all the organic goodness.
On top of that, I have been having lots of cooked leafy greens for vitamin K to help bind the calcium to the bone, increased my protein to support growth, added more lemon, thyme and broccoli to increase my vitamin C to accelerate healing and most importantly listening to my body and what it craves during this time.
This beetroot soup is packed with goodness to help with a smooth recovery. Not to mention its delicious and looks beautiful.
2 purple sweet potato (or regular potato)
2 sweet potato
1 cup of chopped kale
3 cups of home made bone broth or vegetable stock
1 glove of garlic
2 tbsp of ginger root
1 medium leek
1 tbsp of 5 spice
1 tsp of cumin seeds
1/2 tsp of turmeric root
1/2 bunch of coriander
3 tbsp of nutritional yeast or goats curd
1 tbsp of apple cider vinegar
1 tsp of ghee
Mortar and pestle
Stick blender or blender
Preheat over to 180
Fill a large pot with water and bring to the boil. Add beetroot the beetroot. Cook for 30 minutes or until cooked through. You can test if a knife slides through easily.
Cube potatoes and carrot, place on lined tray, cover with coconut oil, season. Place in oven for 40 minutes or until cooked
In a mortar and pestle add 5 spice, garlic, ginger, cumin seeds, turmeric root and the stems of your fresh coriander. Crush until it make a paste.
Sauté sliced leek in ghee or coconut oil. Once browned add the paste you just created in step 4. Stir for 2 minutes.
Peal beetroot by running under cold water using your fingers. The skin should slide off. Cut into cubes add to stock mixture.
Add cooked potatoes and carrot to stock. Simmer of 10 minutes.
Turn off heat. Add apple cider vinegar and kale. Stir until kale softens
Add feta or nutritional yeast. Top with chopped coriander seeds.