Spring Cleansing Ayurvedic Beetroot Soup

As February brings the first glimpses of spring and the mornings become just a little lighter, you may have noticed your appetite has begun to lighten. Nature subtly signals an important transformation happening in our bodies

In terms of Ayurveda, we are now looking to start shedding any excess fat accumulated over the Winter, which can cause a buildup of kapha dosha (mucus and congestion) if not attended to.

Beetroot is one of the best foods to include in our diets, particularly at this time of year. The bitter, hot and liquid gunas (attributes) act as powerful cleansing agents for the blood, liver and bowels and help to reduce the stagnation of accumulated Kapha dosha. The sweet and warming rasas (tastes) pacify Vata dosha, and Pitta is equally calmed by the bitter rasa. Beetroot soup (Borscht) is a super tasty and a wonderful way to cleanse our bodies.

How to make it;

• 1 tbs Ghee

• 4 small organic beets (cut into small chunks)

• 1 onion

• 2 cloves garlic

• 1 large potato (pealed and cut into cubes)

• 1 celery stalk

• 2 carrots (diced)

• 1 pint of Veg stock

• Juice of half a lemon

• Parsley

• Natural yoghurt to garnish

Fry the onion, garlic and celery until soft and then add in all the vegetables and the stock.

Cook with the lid on for about 40 minutes or until everything is soft.

Squeeze in the lemon juice.

Serve with natural yoghurt and fresh parsley.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.