04/13/2020
Happy Monday! Here is an easy, recipe for a nourishing, antiviral Beet/Carrot/Ginger Soup to get you through the start of a new week 🍲 There is lots written about ‘antiviral’ foods, but which foods are scientifically proven to be antiviral? According to a study published in NCBI, beets contain a compound called ‘BE27’, which is an effective antiviral protein. Fresh ginger (not powdered) was also proven in studies published by NCBI to be effective against H1N1, HSRV, Influenza, and the common cold (the study did not include ). Vitamins C, which has been used in hospitals to treat patients with ̇d19, decreases risk of pneumonia and respiratory infections. This recipe is rich in Vitamin C, and contains , apples, Carrots (vitamin A), and plenary of fresh ginger. This is delicious hot or chilled and leftover! It can be blended, or eaten with chunky veggies. But however you enjoy it, be sure to find the freshest, most organic produce, grown close to home 🏡 Recipe:
2 large beets cut into 1/2” cubes (about 3 cups)
3 cups carrots cut into 1/2” cubes
1/2 onion, chopped
1 Tbsp orange peel, grated (no pith)
2 apples, cubed
1/4 tsp salt, to taste
Ground pepper
2 Tbsp butter
1 Tbsp coconut oil
3-4 cups water
Heat oven to 400 f. Place beets and carrots on pan and rub with 1 Tbsp coconut oil. Drop butter on top. Roast veggies 20 minutes, stir, then approx 20 minutes more, watching closely not to burn. Stir as needed until beets and carrots are soft and caramelized. DO NOT SKIP THIS STEP or soup will not taste the same :)
Remove from oven.
In a skillet, melt 1 Tbsp butter and add onions and ginger. Cook in medium heat, stirring, until onions are soft. Add orange peel and apple cubes. Stir 1 minute until combined.
Add all ingredients to a soup pot and cover with 3-4 cups water. Add sal and pepper. Bring to boil, then reduce heat to medium-low, and simmer 20-30 minutes or until bright red. Blend in blender, if desired, or enjoy as is!!
@ Haleiwa, Hawaii