Why I love this beetroot soup? Many of us find beetroot dishes repulsive, because they require long and tedious cooking. The smell of cooking you would hardly call aroma, and we also know that long cooking is not good for vegetables. I was very pleased to find this great recipe that makes beetroot soup not only healthier, but also does not take much of your precious time.
This time I will praise beetroots for their healing properties. The resulting choline stimulates the vitality of the liver cells and is essential for fat metabolism. Beetroots accumulate a lot of pectin, and these materials are useful for intestinal microorganisms, they kill rotting bacteria in the large intestine, eliminate toxic substances from metabolism in the human body. It is a very powerful antioxidant. Regular use of this vegetable results in the removal of slags and toxins from the body and this beetroot soup with falafel is great for detox.
Beetroot soup with falafel
1 clove of garlic
1 piece of ginger
A couple of lemon slices
Fresh dill, parsley, spring onions
Chickpeas falafel with smoked bacon recipe
200 g chickpeas
1 big carrot
A handful of fresh herbs
1 clove of garlic
smoked bacon (optional)
100 ml of water or organic broth from bouillon cubes
Pour a little olive oil into a pan, put grated beetroots, carrots, crush a garlic clove, a lot of chopped herbs (spring onions, dill, parsley), add a couple of ginger and lemon slices. Be sure to remove the skin of lemon, because it will give your soup bitterness.
Add several bay leaves and some salt. Bake with olive oil on low heat, under the lid. In this way you will get a natural vegetable broth according to your taste. Put everything to the pot with 1 l boiling water.
NOTE: It is important not to overcook the vegetables and remove ginger before adding everything to the pot with water. Beetroot softness is also of your choice. I usually try to get the best from food, so I leave the beets a little crunchy, but you can stew them to softness.
Cover the chickpeas in cold water and leave for about 2 hours, then boil them for 30-60 min, until tender.
Blend them, mix with fresh herbs and pan fried bacon (optional). Add water or broth and with wet hands form small (approximately walnut-sized) balls (you can flatten them or give any other shape).
Bake in an oven at 170°C for 20-30 minutes, or in a pan with a little bit of ghee butter or olive oil.
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