This seems the time of year we want the comfort that root vegetables seem to provide whether cooked on their own or roasted, put in soups and stews…theres something comforting about them.
Beet Roots are a source of phytonutrients (pigments that give them their rich red colour) that have been shown to have anti-oxident, anti-inflammatory and detoxification properties. These yummy roots are a really great source of dietary fibre, Vitamin C, Magnesium, Potassim, Folate and Manganese plus they are low in saturated fat and cholesterol. Add the Beet Greens and you also have good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, Vitamin A, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium and Copper.
When the weather is grey and rainy and cold I look to the comfort I receive from soup….yes, soup…full of veggies, warm in my stomach and delicious so this month I’m sharing a yummy good for you recipe from my friend Val.
5 medium Beets
4 medium Potatoes
1 lb ground Turkey
3 cups frozen Peas
3 cups Broth (chicken, veggie, you choose)
1 teaspoon Salt
1 tablespoon Flour
1 can Tomato Soup
Dice beets, stalks and leaves, potato and onion. Brown meat, then simmer 1/2 hour in 6 cups liquid. Add vegetables and simmer until cooked. Mix tomato soup and flour together and add to soup. Add lots of Dill weed to taste. Cook a little longer to blend all the flavours. Add a dollop of sour cream to your soup once it’s in the bowl. Freezes well!