Eating well during the menopause while reducing the problems associated with it. This traditional Eastern European soup is arguably one of the best dishes with beetroot, a highly nutritious vegetable, rich in good nutrients. Cooked beets are high in vitamin C and potassium, which help prevent water retention. Cabbage belongs to the family of cruciferous vegetables, just like broccoli, Brussels sprouts and cauliflower.
Ingredients
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350 grams large, cooked red beets, peeled and cut into pieces
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225 grams red or savoy cabbage, coarsely chopped
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4 spring onions, quartered
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1 clove of garlic
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2 stalks celery, roughly chopped
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1 liter of boiling water, miso stock or vegetable stock
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150 ml sour cream, plus a little extra for garnish
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1 tablespoon apple cider vinegar
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freshly ground sea salt and black pepper
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freshly ground nutmeg
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grated cucumber (with skin), for garnish
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grated horseradish, for garnish (optional)
Preparation
Place the beetroot, cabbage, spring onions, garlic and celery in a food processor and puree. Transfer the mixture to a large bowl or saucepan and stir in the water, miso or vegetable stock, and sour cream and apple cider vinegar. Season with salt, pepper and nutmeg.
Serve the soup well chilled in bowls. Spoon some sour cream into each bowl and sprinkle some grated cucumber on top. Grated horseradish is delicious for those who like it spicy.
Phytoestrogens in the miso broth, garlic and celery. Cooked beets contain more nutrients than raw.
This recipe is from the book Healthy Eating in Menopause, written by Marilyn Glenville and Lewis Esson. It is available under ISBN 9789066119550.
Number of persons
6
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