Beetroot soup

Ingredients:

• 1 small beetroot (peeled & chopped)
• 1 small carrot
• 2 tbsp rolled oats
• 2 garlic cloves (crushed)
• 1 small onion
• 3 cups water
• 1 tsp olive oil or ghee
• Salt to taste
• 1 lemon wedge

Method:

1. Heat oil/ghee and lightly sauté onion & garlic.
2. Add beetroot, carrot & water. Simmer till tender.
3. Add oats and cook for 3–4 minutes.
4. Blend into a smooth soup.
5. Add fresh lemon juice just before serving.

Best Time to Have: Dinner replacement or a light evening meal (3–4 hours before sleep).

• Who Can Have This:
• Fatty liver (Grade 1/2)
• High triglycerides
• Belly fat & sluggish digestion
• Safe for anemia too — lemon helps improve iron absorption

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