Vegan option, gluten free

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 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 it’s delicious and looks beautiful.

Ingredients

3 x beetroot

2 x purple sweet potato (or regular potato)

2 x sweet potato

1 x carrot

1 cup x chopped kale

3 cups x home made vegetable stock

1 clove x garlic

2 tbsp x ginger root

1 x medium leek

1 tbsp x 5 spice

1 tsp x cumin seeds

1/2 tsp x turmeric root

1/2 bunch x coriander

3 tbsp x nutritional yeast or goats curd

1 tbsp x apple cider vinegar

1 tsp x ghee (or olive oil if vegan)

Equipment 

Large pot

Mortar and pestle

Stick blender or blender

Method

  1. Preheat over to 180
  2. Fill a large pot with water and bring to the boil. Add beetroot. Cook for 30 minutes or until cooked through. You can test if a knife slides through easily.
  3. Cube potatoes and carrot, place on lined tray, cover with coconut oil, season. Place in oven for 40 minutes or until cooked
  4. 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.
  5. Sautee sliced leek in ghee or coconut oil. Once browned add the paste you just created in step 4. Stir for 2 minutes.
  6. Add broth.
  7. Peel beetroot by running under cold water using your fingers. The skin should slide off. Cut into cubes add to stock mixture.
  8. Add cooked potatoes and carrot to stock. Simmer of 10 minutes.
  9. Turn off heat. Add apple cider vinegar and kale. Stir until kale softens
  10. Add feta or nutritional yeast.
  11. Top with chopped coriander seeds.

About Tash

 

Tash Burbury can be found cooking delicious meals at Billabong Retreat or you can find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/

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