Veggie Borscht Soup

This vegetarian borscht soup is a like a warm hug on a cold day. Made with Lymph loving Calendula, Reishi, Beets, and Celery, it helps keep you glowing and flowing.

Beetroots are rich in protective antioxidants, high in potassium, and may:

• have anti-cancer properties

• lower blood pressure and heart disease risk

• improve exercise performance and support energy levels

• improve digestive health, and feed the gut microbiome with diverse prebiotic fibres

• support brain health and reaction time

• be a useful addition to a post-menopause diet

• relieve symptoms of Raynaud's phenomenon.

A healthy diet is a colourful diet. Beets are wonderful for our cardiovascular and heart health. Calendula are known as a herbal lymphagogue and help promote flow and reduce stagnation in the body. Our ancestors saved these sunny flowers and added them to soups and stews in the winter for their health benefits which also include the ability ot help us see the sunny side of things, and shift our mood.

Give this recipe a try and feel the benefits in you! Food is medicine and medicine is food!

Borscht Soup, Vegetarian,

Dinner, Lunch

European

Yield: 8-10

Author: Amy Beaith-Johnson

Print

With ImageWithout Image

Nourishing Vegetarian Borscht Soup

Prep time: 30 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 25 M

This vegetarian borscht soup is a like a warm hug on a cold day. Made with Lymph loving Calendula, Reishi, Beets, and Celery, it helps keep you glowing and flowing.

Ingredients

• 4 Whole Beets, peeled, chopped
• 1 Onion, chopped
• 2 tbsp. Grass-fed Ghee
• 3-4 large Garlic cloves, chopped
• 2 medium potatoes, chopped
• 4 stalks of celery, chopped
• 1/4 c. fresh dill. chopped
• 1 tsp. Dill salt, or sea salt
• 1-2 tbsp. Veggie broth paste
• 8c. water
• 28 oz can plum tomatoes
• 2 slices Reishi mushrooms, dried (optional)
• 2 pieces Chaga mushrooms, dried (optional)
• Handful of Calendula blossoms, dried

Instructions

1. Warm large saucepan pot on medium heat. Melt ghee, then add onion, celery, and garlic together. Sprinkle with salt and sauté.
2. Once onion/celery mixture is soft, add in chopped beets, and broth and bring to a simmer. Add the Reishi and Chaga mushroom pieces if using.
3. After 10-15 min of simmering, add potatoes, cabbage, and plum tomatoes.
4. After 20-25 min once beets are soft, add in fresh dill and calendula. Turn off heat and keep covered for 5-10 more minutes to let them infuse.
5. IF you like a smooth soup, blend with an immersion blender wand or scoop into a heat safe blender like a Vitamin or BlendTec and blend to puree the soup. If you like it chunky, leave is as chunky, or blend some of it and leave some chunks for texture.

Nutrition Facts

Calories

143.65

Fat

4.34 g

Sat. Fat

2.42 g

Carbs

24.37 g

Fiber

5.27 g

Net carbs

19.09 g

Sugar

9.11 g

Protein

4.97 g

Sodium

489.48 mg

Cholesterol

9.6 mg

Iron

2.5 mg

Selenium

4.66 µg

Calcium

72.31 mg

Magnesium

52.49 mg

All information presented and written within lymphwell.life are intended for informational purposes only. LymphWell.life occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although lymphwell.life attempts to provide accurate nutritional information, these figures are only estimates.

All rights reserved for Lymph Well Life

Did you make this recipe?

Tag @lymphwell.life on instagram and hashtag it #lymphwell2livewell