Beets are super healthy – they contain vitamins, minerals and antioxidants. Like everything super healthy, they can cause paradoxical reactions in people with Candida overgrowth, especially since beets have a high glycemic index. This is why I suggest eating them in a processed form and with foods that slow down their absorption into the body.
For the cream soup, you’ll need:
– 3-4 beets
– some olive oil
– spices for the beets: salt, ground cumin, dried garlic, pepper
– some chopped vegetable (carrot, celery, leek, parsley)
– spices for the soup, for example salt, fenugreek, cilantro, sweet pepper, dried onion, turmeric, pepper, chili)
– juice from half a lemon
– a tablespoon of horseradish
– coconut milk (half of a 200 ml can)
– some seeds (sunflower, pumpkin, sesame, flaxseed)
– groats, meat or cheese
1. Mix olive oil with spices for the beets. Peel and chop the beets, then apply the spices. Put the beets on a tray on a sheet of baking paper and bake in 180C [350F] for about 40 minutes. You can do this a day earlier.
2. Fill 1/3 of a pot with water. Add in the vegetables and soup spices and the baked beets. Cook for 15 minutes.
3. Blend the soup into a creamy consistency with the addition of coconut milk, horseradish and lemon juice. If the cream is too thick, add water and spices if needed.
4. Fry the seeds and sprinkle them on top.
5. Serve with barley groats (millet groats and buckwheat groats make the meal more alkaline and heighten the glycemic index, so they’re not good for this soup) with a small addition of meat (for example cooked and chopped chicken gizzards) or unpasteurized cheese or cheese on toast to slow down the release of carbohydrates and engage B vitamins in creating resources instead of cleansing the body.
Beet cream soup with pearl barley is self-sufficient as a dish and doesn’t require supplementation. With groats and meat or cheese or a toast it requires the supplementation of B complex or B6 (25mg).