This Easy Borscht Soup recipe is one of my favourite Winter-time staples for cozy soup lunches at home. It’s so incredibly easy to make and is packed with veggies that are normally a bit tricky to get into your diet.
Do you hate beets?
If you’re anything like me, beets took some getting used to. This borscht soup recipe truly has been a game changer for me and now I love beets!
I also love this soup because it is incredible for the following:
- Great at fighting acne
- Helps reduce period cramps
- Contains a good amount of iron
- Aids in detoxification
- Supports digestion
The Best Foods for Hormonal Acne
This soup contains some of the best foods for fighting hormonal acne! One of the reasons why I love this borscht soup recipe is because it is so good for fighting hormonal acne and here’s why:
- Beets help circulate blood flow and provide a healthy source of iron, two major factors when it comes to fighting off hormonal acne
- Cabbage contains Indole-3-Carbinol, a compound needed to help flush out excess estrogen from the body. This helps to regulate hormones and avoid a surge in androgens.
- Chickpeas are a good source of phytoestrogens, which help to remove xenoestrogens from the body. Xenoestrogens can contribute to hormonal acne as they can be a culprit when it comes to hormonal disruption and imbalance.
- Coconut oil is anti-inflammatory, supports healthy hormones and contains lauric acid which helps support the immune system (important for fighting acne)
- Garlic has antibacterial and antifungal properties. Garlic contains allicin, which helps to reduce acne swelling and inflammation.
- Dill is wonderful for the liver as it contains a high amount of antioxidants. Your liver plays an important role in filtering out excess hormones which could be causing hormonal acne.
If you like soups, you might want to save these ones for later!
Easy Borscht Soup Recipe
Easy Borscht Soup Recipe (for Hormonal Acne)
A healthy and wholesome winter soup recipe to nourish your skin from within! Vegan and dairy free.
3 tbsp coconut oil
3 garlic cloves, minced
1 small red onion, finely chopped
5 small red beets
5 small yellow potatoes
1/2 of a medium sized red or green cabbage
Spices: salt, pepper, Italian herbs mix
1 can of chickpeas, rinsed and drained
Optional: 1 lemon, 2 tbsp nutritional yeast
Toppings: fresh dill, full-fat plain coconut yoghurt or coconut cream
- Chop all of your veggies into small pieces and shred the cabbage thinly.
- To a large pot, add the coconut oil to medium heat. Add the garlic and onion and sauté until translucent (about 1-2 mins).
- Add the chopped beets, potato and cabbage and stir well for 1-2 minutes.
- Add the salt, pepper and Italian herbs mix.
- Next, add the can of chickpeas plus a few cups of water until all the veggies are covered. I like to add a good amount of water and then let the soup boil down to create a delicious flavour.
- Bring the soup to a boil then reduce to simmer. Stir occasionally but let this cook for about 3o minutes, or until the beets and potatoes are tender. Add in the lemon juice and nutritional yeast (optional).
- Serve with freshly chopped dill and coconut yoghurt or cream (highly recommend, so good!)
- My favourite coconut yoghurt to use for this recipe is this one.