, Spiced Beetroot Soup, SpicyFig

During the Cleanse and Reboot we have 3 liquid-only days. The purpose of these days are to drive you insane with the desire to chew and force you to acknowledge just how long 72 hours can last. Well, that’s what I think anyway.

According to Christine, our trusted nutritional therapist who is kindly guiding us through this cleanse, the purpose of these days are to allow the liver and body to save energy on digestion and use that reserved energy to facilitate in the removal of toxins.  Ok, ok so that sounds rather important. Bring on the liquids!

, Spiced Beetroot Soup, SpicyFig

Beetroot is one of the best vegetables around for liver detoxification so, when searching for recipes that I could use for the catering of the cleanse, this recipe jumped out at me. I must be honest. When I first tried this soup I couldn’t quite decide if I liked it or not. It was so unusual. I had another bite. I think I like it. Another bite. I think I love it. Another bite. I LOVE it. During the last cleanse I made several extra portions and stuck them in my freezer. They didn’t last long.

Here in Europe organic cooked beets are readily available in the vegetable section of most supermarkets. If you are making this recipe in the US you are not so lucky and have to cook the beets. Don’t worry – it is such an easy soup and starting with raw beets just means a bit more cooking time. Chop the beets into a dice instead of chunks and gently simmer the broth until they are tender.

Spiced Beetroot Soup
Prep time
Cook time
Total time
A tasty vegan soup excellent for promoting detoxification.
Serves: 2-3 servings
  • 2 teaspoons coconut oil
  • 1 teaspoon cumin seeds
  • 2 shallots, diced
  • 2 teaspoons Thai red curry paste
  • 400g peeled cooked beetroot, roughly chopped (if using raw beets peel them and cut them into large dice)
  • 500 ml vegetable stock or water
  • 400 ml coconut milk
  • 1 tablespoon lime juice
  1. Melt the coconut oil in a small soup pot. When melted add the cumin seeds and shallots and sauté until beginning to soften before adding the curry paste. Sauté until fragrant.
  2. Add the beets and the vegetable stock and simmer 2 minutes. If using raw beets you need to simmer until tender.
  3. Remove from the heat and stir in the coconut milk and lime juice and puree with an immersion blender.