Superfoods have no official definition.
These powerful molecules help balance blood sugar, enhance digestion and may promote weight loss.
Beets and garlic (along with leafy greens) contain naturally occurring dietary nitrates that convert to nitric oxide.
Nitric oxide helps relax blood vessels, aiding in blood circulation throughout your body.
The following recipes were originally written for the pressure cooker but have been converted for simple stove-top cooking.
Make them often for better nutrition.
Both the sweet potato soup and borscht freeze well for up to 2 months.
This resulting soup is tasty and filling, thick and creamy, and definitely good for you.
Curry powder contains turmeric, a potentanti-inflammatoryspice.
Stir the miso in just before serving to preserve its probiotic, gut-nourishing qualities.
Serves 2 to 4
1.
Heat a medium saucepan over medium heat.
Add the sweet potato, carrot, chickpeas, stock and curry powder.
Bring to a boil.
Then reduce the heat to a simmer.
Simmer for 20 to 25 minutes until the sweet potato is tender.
Add the spinach and cilantro and simmer one more minute.
Using an immersion blender (or your blender in batches), puree the soup until smooth.
Stir in the miso right before serving.
I love how it gives the soup even more body.
Both the root and greens stay freshest when stored separately.
If it’s possible for you to’t find beets with greens, substitute the greens for Swiss chard.
You decide how pureed you like this soup.
I prefer mine a bit chunky.
It’s not necessary to peel the beets, as they will puree well either way.
This soup freezes well, but remember to add the yogurt right before serving.
Serves 6 to 8
1.
Heat a 2 quart pot over medium heat.
Add the dill, caraway, bay leaves, cabbage, chopped beet roots, lentils and stock.
Bring to a boil.
Using a pair of tongs, carefully remove and discard the bay leaves.
(If you don’t have an immersion blender, carefully blend in batches in a regular blender.)
Add the lemon zest and juice and smoked salt, if using.
Taste and adjust seasonings.
Add the beet greens or chard to the soup; or add to individual serving bowls.
Spoon the hot soup over the greens.
Garnish with herbs and a dollop of yogurt.
