Beetroot Apple Soup with Horseradish & Pecan Rye Bread

From the book, “The 50 Healthiest 10-Minute Recipes”.

In the wonderful book by Dr. med. Anne Fleck, you will not only the basic rules of healthy eating, but also be given 50 healthy recipes that can be achieved in under 10 minutes. It was hard for me to believe in the beginning, so I tried a few and have been incredibly surprised by the great result. These recipes are original and truly easy to achieve. Ideal for our urban (sometimes hectic) lives! In just a few minutes, you can prepare a very healthy meal from this book that will provide the body with an optimal supply of nutrients.

Before heading to your kitchen and preparing this delicious detox soup, here are a few key tips from Dr. Christian Harisch, Managing Director of Lanserhof Group and editor of the book:

GENTLE PREPARATION

High-quality ingredients should be prepared gently so that essential vitamins and minerals are not destroyed. Some of the best methods include steaming, blanching, cooking in a Römertopf clay pot (does require a longer cooking time), and baking in the oven.

IN THE EVENING

Eat in moderation and cut out raw foods such as fruits and salads. These foods can’t be digested and metabolized adequately because of the nightly rest period of the intestine. This leads to fermentation and decomposition, which can disrupt your sleep and cause many problems.

The intestine reaches its maximum performance when the stomach is empty again and at night moves into a physiological resting phase. Ideally, you should eat your evening meal four to five hours before going to bed. If you are going to eat late, have a lighter meal.

DON’T DRINK AND EAT

It is best to drink liquids between meals, as this activates the saliva necessary for optimal digestive capacity and doesn’t dilute the gastric juices when you are eating. Drink enough liquids between meals, up to half an hour before a meal, and waiting at least one hour after a meal. The best choices are uncarbonated water or unsweetened herbal teas.

GOOD TO KNOW

It is surprising that many people have a hard time telling the difference between hunger and thirst. Often, you can satisfy food cravings you experience by having something to drink…

THE RECIPE

2 Servings

09MIN:52SEC

Ingredients

SOUP

• 1 tbsp ghee (clarified butter) or peanut oil
• 120g (4 oz) onions, peeled, halved and cut into rings
• 1 tart apple (e.g. Pink Lady), washed, core removed, cut into pieces
• 1 small sprig rosemary, leaves removed
• 275g (91⁄2 oz) peeled and cooked beetroot (purchased vacuum packed or prepared fresh), cut into pieces
• 500g (171⁄2 fl oz) vegetable broth
• Sea salt
• Freshly ground black pepper

BREAD

• 2 Thin slices rye bread
• 90g (3 oz) cream cheese
• 20g (1⁄2 oz) hot horseradish, from a jar 25g (1 oz) pecans, some set aside
• For the garnish, the rest finely chopped 3 sprigs curly parsley, washed,
• Leaves removed, finely chopped,
• Plus some for the garnish

Directions

1. Heat the ghee in a saucepan. Briefly sweat the onions, apples and rosemary. Add the beetroot and pour in the vegetable broth. Season with salt and pepper, bring to a boil in a covered saucepan and cook at a medium boil for 5 minutes.
2. In the meantime, for best results, you can toast the bread. Combine the cream cheese with the horseradish, pecans and parsley and season to taste with salt and pepper. Spread the mixture on the bread and garnish with the remaining pecans and some parsley.
3. Blend the soup in a blender suited for hot foods or using an immersion blender. Serve with the bread.

Nutritional Benefits

Beetroot: Folic acid, vitamin C, beta-carotene, manganese and potassium. Stimulates the detoxification of the liver, cleanses the intestine, prevents constipation, improves cholesterol levels and strengthens the defense of oxidative damage to the cell structure.