Recipes for healing – Beet Fennel and Carrot Borscht

Recipe to build blood – pregnancy and postpartum

This Borscht-style Soup is delicious, soothing on the stomach and a very healthy way to eat plenty of beets. Beets help with building blood during pregnancy and postpartum and are very nourishing.


4 Medium beets peeled and cubed

2 Medium carrots peeled and sliced

1 fennel Bulb peeled and sliced

2 garlic cloves diced

1/2 tsp cumin

2 tbsp ghee, butter or coconut oil

1 tbsp flour/ wheat or gluten free flour of choice(rice/wheat/oat/blend)

1 cup filtered water

Salt to taste

Fresh ground black pepper – to taste

A tbsp of apple cider vinegar OR red-wine OR water.

Fennel leaves for garnish


Add fat to soup pot on low heat and allow to melt.

Add garlic cloves – crushed or whole and sauté till golden on low heat.

Add cumin and toast for a 30 seconds.

Add sliced vegetables and a pinch of salt to season and caramelise the vegetables gently. Don’t over brown.

Push the vegetables aside slightly and add the tablespoon of flour (any kind – wheat or gluten free) to the bottom of the pot and stir it around to create a rough roux.

Deglaze the pot with a splash of water, acv or red wine and cook off. Add water to just cover the vegetables, check seasoning and adjust if needed. Simmer on low until vegetables are tender.

Remove from heat and allow to cool for some time and then transfer warm contents to a blender. Or use an immersion blender right in the pot and puree until smooth or chunky as you prefer.

Serve with toasted buttered rye bread.

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