Immunity Boosting Beetroot Turnips & Enoki Mushrooms Soup
A vibrant and nourishing soup that combines the earthy sweetness of beetroot and turnips with the light, crunchy texture of enoki mushrooms, which work like noodles without the carbs. Perfect for boosting immunity and warming you up on chilly winter days.
Ingredients
- 1 Medium Cooked Beetroot, cubed (or follow instructions below to cook fresh beetroot)
- 1 Purple Turnips, Cubed 1x1 cm
- 200 g Enoki Mushrooms
- 50 g Baby Spinach
- 1 Clove Grated Garlic
- 1 cup Beetroot Juice (from Cooking Beetroot)
- 3 cups Chicken or Vegetable Stock (for Vegan)
- ½ Fresh Lemon
Spices:
- 1 tablespoon Olive Oil or Avocado Oil (for Cooking)
- 1-2 tablespoon Rosemary and Garlic Extra Virgin Olive Oil (for Garnishing)
- 1 tablespoon Turmeric
- 1 tablespoon Cumin Seeds
- 1 tablespoon Crushed Ginger
- 1 tablespoon Crushed Garlic
- 1 tablespoon Peppercorns
- ½ teaspoon Red Chilli Flakes
- 1 tablespoon Fresh Lemon Juice
- Salt and Pepper to Taste
Instructions
- Prepare the Beetroot:o If using pre-cooked beetroot, skip this step.o If using fresh beetroot: wash and scrub thoroughly to remove any dirt. Trim the ends but leave the skin on. Place the whole beetroot in a small pot with ½ cinnamon stick and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the beetroot is tender when pierced with a fork. Let it cool, then peel and cube.
- Prepare the Vegetables:o Slice the turnips into 1x1 cm cubes.o Slice the cooked beetroot into 1x1 cm cubes.
- Cook the Soup:o Warm a pan on medium-high and add olive oil. Once hot, add turmeric, cumin seeds, crushed ginger, and crushed garlic. Sauté for 30 seconds until aromatic.o Add the cubed turnips, baby spinach, cubed beetroot, smoked paprika, red chilli flakes, and peppercorns. Sauté for about 2 minutes until the spinach is soft and tender.o Pour in the beetroot juice and chicken or vegetable stock. Cover with a lid and let it cook for 5 minutes.
- Final Steps:o Add the enoki mushrooms and salt. Taste and adjust the seasoning if needed.o Squeeze in fresh lemon juice to taste.Cook for an additional 10 minutes
- Serve:o Once the soup is ready, drizzle with 1-2 tablespoons of rosemary and garlic extra virgin olive oil before serving. Enjoy!
