This week I have been upping my healthy food intake because I have decided to take part in a very challenging sporting event later this year. Along with the gruelling circuit training - which I am starting tonight, I am upping my vitamin, iron, protein and omega three intake for joint and muscle repair and protection. This is a challenge as I am also partially returning to my vegetarian roots by slowly cutting meat out of my diet over several months. What does this mean? I'll be and posting quite a bit of healthy recipes regularly (don't worry meat eaters I will still occasionally have the odd omnivorous meal posted, as I am still occasionally eating meat at this point, AND offer meat serving suggestions when applicable).
Today I made a beetroot and garlic soup for lunch. This bold and vibrant dish is tasty and filling with the detox benefit of beetroot and a good protein punch from the chickpeas. It also looks gorgeous.
Basically you get the ingredients (below) and blend, sprinkling with feta once served. This recipe feeds between 4 and 6 people depending on serving size.
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