It is the beginning of the year and at this time of the year a lot of people are getting into a detox mode.  A couple of years ago I posted a detox plan, feel free to try it out as it works like a charm.

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Sometime last year, while we were shooting I Am Woman – Leap of Faith,  I got a few recipes from Irma Chait.  Among those recipes was a beetroot soup recipe which was passed down from her late mother, Betsy.  It is a privilege that I got to try it and now I am sharing it on this post.

The recipe just reminds me of something that my aunt usually does, she would cook beetroot bulbs for a salad.  Then reserve the liquid from the beetroot and keep it in the fridge.   She drinks the liquid as is, with no sugar and no salt added.  But then again, when you look at my aunt she looks pretty good for some approaching 70 years…..

Beetroot is one of those plants whereby leaves and roots are consumed.   The leaves contain beta carotene, calcium and iron.  They are cooked to make side dishes such as imifino, or to prepare relishes.

The root or bulb is mostly eaten pickled in vinegar or in the form of salad.  The pickled beetroot that we are most familiar with has reduced level of nutrients in comparison to freshly boiled beetroot.

Beetroot is a plant with impressive nutritional benefits some of them are as follows:

  • Beetroot is a good source of folic acid,
  • It contains powerful antioxidant properties,
  • Beetroot contains soluble fibre which helps in lowering cholesterol,
  • It is also a good source of Vitamin C and potassium,
  • Beetroot stabilizes blood sugar

Hope you get to try out this recipe, I’ve been drinking it as a juice!!

Beetroot and Ginger Soup/ Juice/ Ice Lollies Recipe 

Serves: 8 – 10 

5 beetroot bulbs, leaves removed, washed and cooked in boiling water

2 cups green tea, cooled down

3 cups cold water

5 ml (1tsp) grated ginger

Juice of 1 lemon

15ml (1Tbsp) sugar

Salt and freshly ground black pepper to taste


  1. Cut the beetroot into cubes.  Transfer the cubes (two at a time) into a blender, add tea and water.
  2. Add ginger and blend until smooth.   Add lemon juice, sugar, salt and pepper.  Blend until combined.
  3. Best served when chilled.
  4. Decorate with crushed nachos.

Thuli’s Tips:

  • The soup can also be served as a juice or ice lollies.
  • For an orange twist, replace one cup of the water with orange juice.

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