Beetroot and tomato soup with polenta gnocchi
When I get beetroot in my kitchen, I hardly need recipes. It’s such an inspiring ingredient that it cooks almost by itself. But that doesn’t mean I don’t have a few ideas for you.
(Suitable for higher blood pressure, dryness in various parts of the body, and heat, on the contrary, be careful in case of chills or moisture.)
You will need:
2 medium or 5 small pieces of beetroot,
4 ripe tomatoes,
½ larger carrots,
a piece of celery,
spices to balance the cold effects – carefully,
just a pinch together – freshly ground pepper,
fresh basil for garnish and parmesan shavings.
(We dose the spices very carefully, the more we need to cool, the less spice we use or omit completely.)
To increase the cooling effect, add sprouted mung beans to a plate.
We wash the beets in their skins separately and washed them gently. In a soup pot, cook the celery and carrots gently in slightly salted water. Add peeled beets and mix until smooth. Cut the tomatoes crosswise, cook, cool, and peel.
Cut into small pieces and put in the soup. Season with feeling, sweeten with the taste of beetroot (small ones are sweeter), add salt and cook slowly to combine the flavours. In a saucepan, cook a small amount of polenta according to the instructions with constant stirring, and lightly salt the water.
Quickly mix a piece of butter, and chopped parsley into the finished solid porridge and create 2 smooth spoons with 2 tablespoons, which we place on a larger cutting board. Let them solidify for about 30 minutes. Garnish the soup with fresh basil and parmesan shavings. Alternatively, add sprouted mungo.
Analysis according to TCM:
Beetroot – fresh nature, sweet taste, tropism – heart, liver, large intestine.
Effects: replenishes the blood, calms the heart (spirit), and moisturizes the intestines.
Tomato – fresh nature, sweet and sour flavours, tropism – stomach, liver.
Effects: cleanses heat, gives birth to fluids, nourishes yin, and cools the blood.
Carrots – neutral in nature, sweet taste, tropism – spleen, liver, lungs.
Effects: replenishes the liver, improve eyesight, digests food, strengthens the spleen, and stops coughing.
Celery – warm nature, sweet taste, tropism – lungs, stomach, spleen, kidneys.
Effects: strengthens the spleen, nourishes the stomach, benefits the kidneys, and relieves headaches of wind origin.
Corn – neutral in nature, sweet taste, tropism – stomach, bladder.
Effects: strengthens and harmonizes the stomach, and removes moisture.
Tops of parsley – weakly warm nature, hot, bitter and salty taste, tropism – not found.
Effects: promotes digestion and urination, dries moisture.
Salt – cold in nature, salty taste, tropism – kidneys, bladder.
Effects: softens hard, cleanses heat, attacks from below.
Cane brown sugar – warm nature, sweet taste, tropism – spleen, stomach.
Effects: replenishes the spleen, and stops cramps in the abdomen.
Black pepper – hot nature, hot taste, tropism – stomach, large intestine.
Effects: heats the middle hearth, stops pain, triggers qi down, and transforms mucus.
Cumin – slightly warm in nature, slightly burning taste, tropism – kidneys, stomach.
Effects: strengthens the spleen and stomach, expels cold and wind cures cold abdominal pain.
Anise – warm nature, burning taste, tropism – liver, kidneys, stomach, spleen.
Effects: expels cold and soothes pain, relieves stagnation of the liver and harmonizes the stomach.
Fennel – warm nature, hot taste, tropism – kidneys, bladder, stomach.
Effects: warms the kidneys, removes cold and harmonizes the stomach, restores the Yang.
Basil – warm nature, hot taste, tropism – lungs, spleen, stomach, large intestine.
Effects: dissipates cold, removes moisture, promotes digestion.
Mung beans – cold in nature, sweet taste, tropism – heart, stomach.
Effects: cleanses heat, removes moisture, removes hot toxicity.
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