Blood & Qi Nourishing Creamy Beet Soup

As we celebrate International Women’s day this week, it's the perfect time to honor and make use of the connection between nutrition and our vitality. In Traditional Chinese Medicine (TCM), maintaining a balance of Qi (vital energy) and Blood is crucial for women's health. This one-pot creamy beet and veggie soup is more than a comforting meal — it's a therapeutic, blood and Qi-nourishing dish designed to support overall well-being, especially for women.

Whether you're looking to regulate your cycle, boost your energy, or simply feel more balanced, this recipe is a delicious and therapeutic addition to your week.

Key Ingredients & Their TCM Benefits:

• Beets (Blood Tonifying): Beets are considered sweet and neutral in TCM. They are highly valued for their ability to tonify Blood, improve circulation, and nourish the Heart and Liver which essential for supporting women's menstrual health and emotional balance.

• Carrots (Spleen Support): Carrots are sweet and neutral, working to strengthen the Spleen and Stomach, which in TCM are vital organs for digestion and the production of Qi and Blood.

• Red Potatoes (Qi and Yin Nourishing): As sweet and grounding, red potatoes help tonify Qi and support Yin, offering stability and nourishment to the body.

• Green Apple (Liver Regulation): Green apples are cooling and slightly sour, which helps soothe the Liver and regulate its function, ensuring the smooth flow of Qi and emotions.

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Blood & Qi Nourishing Creamy Beet Soup

INGREDIENTS

• 3-4 tablespoons olive oil, divided

• 1 medium yellow onion, diced

• 2 large cloves garlic, minced

• 2 cups diced beets (~3 large beets)

• 1 cup carrot, diced

• 1 cup red potatoes, diced

• 1 green apple, peeled and diced

• 4 cups vegetable broth

• 1 ½ teaspoons salt (to taste)

• 1 teaspoon black pepper

• 2 tablespoons freshly squeezed lemon juice

• 1 cup dairy-free milk

• 3-4 tablespoons fresh dill, finely chopped

  INSTRUCTIONS

1. Preheat the Pot: Heat a large pot over medium heat. Add 2 tablespoons of olive oil and allow it to warm up.

2. Sauté the Onions: Add the diced yellow onion and sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.

3. Add Aromatics and Vegetables: Stir in the minced garlic, diced red potatoes, diced carrots, and diced beets. Season with salt and ground black pepper to taste. Sauté for about 5 minutes, stirring occasionally.

4. Add Broth and Apple: Pour in the vegetable broth and add the diced green apple. Stir well, bring the mixture to a boil, then reduce to medium heat. Cover the pot and let it simmer for 20-25 minutes, or until all the vegetables, especially the beets and potatoes, are tender.

5. Blend the Soup:

   • If using an immersion blender: Blend the soup directly in the pot until smooth.

   • If using a blender: Carefully transfer the soup to a heat-safe blender and blend until smooth and creamy.

6. Incorporate Lemon Juice and Milk: Stir in the freshly squeezed lemon juice and dairy-free milk (such as cashew milk). Blend for an additional 30 seconds or mix thoroughly with the immersion blender.

7. Taste and Adjust Seasoning: Taste the soup and adjust the salt and seasoning as needed.

8. Add Fresh Dill: Return the soup to the pot, if it was blended elsewhere, and stir in the chopped fresh dill. Let it cook over low heat for 5 additional minutes to meld the flavors and serve hot!

   photo and recipe inspiration to Crowded Kitchen