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Fuel Up with Laird Hamilton Recipe: ‘MULLAGHMORE’ Beetroot and Apple Soup

Originally Published in: Fuel Up with Laird Hamilton

‘Mullaghmore’ – County Donegal, Ireland. On the remote northwest shores, this is an extremely heavy wave and not for the wary. You’ll need a thick wetsuit, thicker skin and be ready to get washed on the rocks.

Beets are a pre-historic food originally grown for it’s leaves, it wasn’t cultivated as a root vegetable until Roman times. Although they have a higher sugar content than any other vegetable, the powerful benefits are undeniable. Most instantly, consuming Beets in this way can reduce blood pressure in a matter of hours. The benefit comes from the nitrates contained in the beets, converting to Nitric oxide, which in turn helps dilate your blood vessels

Serves: 4-6
Total time: 40 mins

1 large onion, chopped
1 tbsp olive oil
4 large beets, cooked, peeled and chopped
1 large apple, peeled, cored and chopped
3/4 quart vegetable broth
1 tbsp fresh dill, chopped
1 tsp cider vinegar
2 tbsp Laird Superfood Creamer sea salt
black pepper

In a large deep pan, sauté the onion in the oil until softened and translucent. Add the beets and the apple and cook for 5 minutes.

Add the broth and dill to the pan and season with salt and pepper. Then simmer covered for 15 minutes until the apple is tender.

Put the pan contents in a blender and liquidize until smooth. Add the vinegar and the Laird Superfood Creamer and return to the pan.

Garnish with a sprig of fresh dill.

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