My sister’s tasty beet soup increases the body’s nitric oxide, a powerful vasodilator (something that dilates your blood vessels). A study found that cyclists who consumed 2 cups of beet juice 2½ hours before a 2½-mile race experienced a 2.8 percent improvement in their time trials. The cyclists showed up to an 11 percent improvement in power output with no increase in the rate of oxygen being used. That could make the difference between winning the race and not making the podium.
Makes 12 servings. Keeps in the fridge for 4 days or in the freezer for 6 months.
- • 4 cups bone or vegan broth
- • 4 cups filtered water
- • 4 cups chopped beets
- • 2 cups chopped onions
- • 2 cups chopped carrots
- • 2 cups chopped parsnips
- • ½ cup organic lemon juice
- • 2 cloves garlic, chopped
- • 2 tsp pink rock or gray sea salt
- • 2 lbs boneless, skinless organic chicken thighs
- • 1 Tbsp coconut oil
- • 2 cups chopped green beans
- • 3 cups chopped fresh dill to serve (optional)
- • to taste,the cream scooped from the top of a can of organic coconut milk (keep the coconut water for later use)
- In a large soup pot, combine the broth, water, beets, onions, carrots, parsnips, lemon juice, garlic and salt. Bring to a boil, then cover and simmer for 20 to 30 minutes or until all the vegetables are very soft.
- Meanwhile, in a skillet over medium heat, sauté the chicken in the coconut oil until cooked through. Remove the chicken from the skillet, and chop into cubes.
- Add the cooked chicken and green beans to the soup, and cook on low heat for another 10 minutes.
- Remove from the heat, and stir in the dill. Serve with a dollop of coconut cream if desired.
This recipe is much easier to make than traditional beet borscht and contains double the detox ingredients!