CLEAR BEETROOT AND APPLE CIDER DETOX BROTH
This Clear Beetroot And Apple Cider Detox Broth is a beautifully cleansing, light and vibrant broth designed to support detoxification and gut health. Featuring thinly sliced beetroot for its antioxidant and anti-inflammatory properties, it’s gently simmered in water or broth with a splash of apple cider vinegar and a touch of dill. The beetroot infuses the broth with a subtle earthy sweetness and a striking pink hue, while the vinegar adds gentle acidity to stimulate digestion. Dill adds a delicate herbal lift, making this soup refreshing and revitalising, whether sipped from a cup or served in a bowl. It’s naturally vegan, low-calorie and hydrating, perfect for a light lunch or healing starter. This warming Clear Beetroot And Apple Cider Detox Broth is especially welcome during seasonal cleanses or anytime your body craves something light, mineral-rich and immune-supportive.
RECIPE CATEGORY
Drinks
SERVING SIZE
1
CUISINE
Eastern European
PREPARATION/TECHNIQUES
Simmer
OCCASION/HOLIDAY
Winter, Fall, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Vegan, Wheat/Gluten-Free, Low/No Sugar, Healthy, Organic, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- 60 grams | 2.12 ounces | ½ small beetroot, thinly sliced
- 375 milliliters | 12.68 fluid ounces | 1½ cups water or vegetable broth
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon apple cider vinegar
- 0.50 grams | 0.02 ounces | 1 teaspoon chopped dill
- 1.5 grams | 0.05 ounces | ¼ teaspoon Himalayan salt
FULL NUTRITIONAL INFORMATION
- Calories: 27 kilocalories
- Protein: 1.0 grams
- Carbohydrate: 5.8 grams
- Sugar: 4.7 grams
- Fibre: 1.6 grams
- Fat: 0.1 grams
- Sodium: 600 milligrams
- Potassium: 226 milligrams
- Calcium: 12 milligrams
- Iron: 0.6 milligrams
PREPARATION
These steps are followed for the preparation of Clear Beetroot And Apple Cider Detox Broth:
- Beet Preparation: Wash and peel the beetroot, then thinly slice it using a sharp knife or mandoline.
- Liquid Addition: In a small saucepan, add the sliced beetroot and pour in the water or broth.
- Boiling Step: Bring the liquid to a boil over medium-high heat.
- Simmering: Lower the heat and let it simmer gently for 10 to 12 minutes, allowing the beetroot to infuse its colour and flavour.
- Flavour Enhancement: Stir in the apple cider vinegar, chopped dill and Himalayan salt.
- Final Simmer: Simmer for another 2 minutes to combine flavours, then remove from the heat.
- Serving Options: Strain the broth into a cup or bowl or serve as is with beet slices for added texture.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Clear Beetroot And Apple Cider Detox Broth:
- Beet Slicing: Use a mandoline for ultra-thin slices that infuse more quickly and evenly.
- Broth Depth: For extra depth, choose a low-sodium homemade or organic vegetable broth.
- Balanced Acidity: Add the apple cider vinegar after cooking to preserve its probiotic properties.
- No Straining Needed: If you enjoy soft, tender beetroot pieces, don’t strain the soup, so serve it chunky.
- Serving Suggestion: Sip from a mug as a warming tonic or enjoy in a shallow bowl with herbs.
VARIATIONS
- Add Greens: Stir in a handful of baby spinach during the last minute for a nutrient boost.
- Boost Protein: Include a spoonful of cooked quinoa or lentils for a heartier version.
- Herbal Swap: Use fresh parsley or coriander instead of dill for a different aromatic profile.
- Vinegar Options: Try lemon juice or white wine vinegar in place of apple cider vinegar.
- Spice It Up: Add a pinch of ground cumin or grated ginger for extra warmth and digestive support.
PREPPING AND STORAGE
- Refrigeration: Store cooled soup in an airtight glass jar or container in the refrigerator for up to 3 days.
- Freezing: Freeze the soup (strained or unstrained) in a freezer-safe container for up to 2 months.
- Reheating: Warm gently over low heat, avoiding a rolling boil to preserve flavour and nutrients.
- Batch Tips: Double the recipe for weekly preparation and store in single-serve jars to sip throughout the week.
