Soups don’t always have to be boring! Apricot, Beetroot and Cumin Soup is sure to tantalise your taste buds while looking beautiful on your table. Beetroots are not only delicious and versatile, but a great source of nutrients, including fibre, folate and vitamin C. The gems of the vegetable world also contain nitrates and pigments that could help lower blood pressure!
Apricots are a great source of many antioxidants, including beta carotene and vitamins A, C, and E. What’s more, they’re high in a group of polyphenol antioxidants called flavonoids, which have been shown to protect against illnesses, including diabetes and heart disease.
Cumin has been used since ancient times in natural medicine and promotes a healthy digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.
You can’t go wrong with these ingredients! When eating Apricot, Beetroot and Cumin Soup, you can help prevent and reverse type two diabetes!
6 medium beetroots, peeled and chopped
1 tbsp lime juice
¾ cup dried apricots, chopped
2 red onions, chopped
A clove of garlic, crushed
1 tsp cumin
1 tsp paprika
5 cups low-salt vegetable stock
600ml orange juice
Salt and pepper to taste
Coriander to garnish
Place beetroot, lime juice, apricots, onions, garlic, cumin, paprika and vegetable stock in a large saucepan. Bring to the boil, then cover and simmer gently for 45 minutes
Transfer mixture to a food processor and blend until smooth (soup can be frozen at this point for later use) 2) add orange juice, and season to taste with salt and pepper
Garnish with chopped coriander.
Enjoy this hearty soup with a piece of low GI bead or cracker, any time of the year!
Energy 514 kJ (123 Cal)
Protein 3g (10%)
Carbohydrates 24g (86%)
Other soups include: Vegetable and Red Lentil Soup and Pasta and Bean Soup.