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Paleo Beet and Leek Soup with Goat Gouda

Admit it, I lost you on the beets but I caught your eye with that goat cheese, didn’t I? 😉
I don’t often include dairy in my recipes (outside of grass-fed butter and ghee) but every now and then a little high quality cheese sneaks into the menu. Beets and leeks are two vegetables that get passed over by a lot of people and that’s a crying shame.

Paleo Beet SoupI can’t even count the number of times I’ve heard someone tell me beets taste like dirt.  But these are not the boring boiled beets of our childhood, people! These are roasted in butter, blended smooth with savory salty broth and rich indulgent goat cheese.  You’re going to want to slap yourself for not having eaten them all these years when you get your hands on this paleo beet and leek soup, especially when you see how quick and easy it is to make!

Oh, and did I mention that both beets and leeks are SUPER good for you?

Beets are full of folate, manganese, potassium, and copper, as well as a very special group of phyto-nutrients called betalains (that gives beets their red/orange coloring) which have some amazing healing properties.

They’re also extremely nourishing for many conditions:

  • Cancer prevention and support: The special red/orange phyto-nutrient compounds called betalains found beets have been shown to be very helpful in fighting numerous cancers thanks to their cancer-cell growth inhibition properties , anti-inflammatory and anti-oxidant properties, and are even being studied as a powerful support in radiation treatments. [1], [2]
  • Detox support: the many phyto-nutrients in beets activate detoxification enzymes in the body and help supporting phase 2 of the body’s detoxification process.  Folate also plays a key role in prevention of homocysteine build-up.
  • Anti-aging: the anti-inflammatory and anti-oxidant properties of the beet’s phyto-nutrients pack a serious punch in lowering oxidative stress in our cells.
  • Diabetes: The manganese present in the beets helps improve blood sugar regulation. [3] 
  • Anemia: While copper toxicity is a real concern, and copper/zinc imbalance can occur if intake is not handled properly, copper is an incredibly important mineral in the body.   Among other jobs, it is responsible for helping to build and protect red blood cells.[4], [5]
  • Healthy pregnancy support: bio-available folate is crucial for baby’s healthy neural tube formation.
  • High Blood Pressure: Potassium is responsible for regulating blood pressure.

The lowdown on leeks:

I won’t go into geeky detail about leeks (not that there’s anything wrong with being a leek geek), but let me just say this….they are in the same family (the alliums) as garlic and onions, POWERFUL sources of flavanoids, health promoting sulfur compounds, anti-oxidants, anti-inflammatory agents, and cancer-fighting properties.  If you aren’t eating something from this family on a daily basis, you are missing out on some good nourishment!

Contraindications:

Both beets and leeks are high in oxalates (the preceptor for oxalate crystals), so watch out if you have any history or indications of kidney stones. If this is a concern, beets and leeks may not be right for you.  Know your body!

Paleo beet and leek soup with goat gouda recipe

Ingredients:

  • 1 bunch medium sized beets
  • 2 leeks
  • 48 oz chicken stock
  • 2 TB butter
  • Salt, garlic powder and pepper to taste
  • 3 oz goat gouda

Directions:

  • Preheat oven to 400F.
  • Peel the beets and roughly chop them (watch out for your fingers and valuable fabrics, those suckers will stain!)
  • Cut the white rooty nubs and rough green stalk off of the leeks and discard.  Cut the tender leeks in half lengthwise and then chop them into ½ inch slices.  Rinse well – they tend to collect a lot of dirt in between the layers.
  • Melt butter in a small pot on stove top.
  • Toss the beets and leeks with butter and ~1 tsp each of salt, pepper and garlic powder.
  • Spread mixture on a baking sheet and place in oven for roughly 45 minutes, until tender and beginning to brown.
  • Warm broth on stove top, then place into blender.
  • Once cooked through, add the beet and leek mixture to the blender and blend until smooth.  Season to taste.
  • Dice or shred goat gouda.
  • Plate the soup and sprinkle cheese on top.  Serve it up hot and enjoy!

What’s your favorite way to enjoy beets during these glorious summer months?  Share your best tips and spread the love!

 

Medical disclaimer: The information and references in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.

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3 comments

  1. Yum!! Can’t wait to try it.

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