As Pilates teachers, we're often focused on the well-being of our clients, ensuring they leave each session feeling rejuvenated and balanced. However, self-care is equally important for us, both mentally and physically. Today, on Pilates Self-Care Saturday, I want to return to one of my favourite subjects: food. Nourishing ourselves with wholesome, delicious meals is a key part of self-care, and I’m thrilled to share a recipe that’s as good for your body as it is for your soul—beetroot soup.
This recipe is one of my all-time favourites, especially suited to the cooler seasons we’re experiencing here in Scotland. It’s easy to prepare, doesn’t take much time, and is packed with nutrients. Plus, it’s absolutely delicious!
Why Beetroot?
Before we dive into the recipe, let's talk about why beetroot is so beneficial. Beetroot is a powerhouse of nutrients, rich in vitamins and minerals such as vitamin C, iron, magnesium, and potassium. It’s also a great source of dietary fibre, which supports healthy digestion. One of beetroot’s most impressive benefits is its ability to improve blood flow and lower blood pressure due to the nitrates it contains, which convert into nitric oxide in the body. This helps to relax and dilate blood vessels, promoting better circulation—an essential aspect for anyone practising or teaching Pilates, as it supports muscle recovery and overall cardiovascular health.
Beetroot is also known for its anti-inflammatory properties and its ability to enhance athletic performance. As Pilates teachers, maintaining our energy levels throughout the day is crucial, and incorporating beetroot into our diet can provide that natural boost.
Beetroot Soup Recipe
Ingredients:
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 medium potatoes, peeled and chopped
4 medium beetroots, peeled and chopped
1/2 small cabbage, shredded
1 litre vegetable stock
2 medium tomatoes, chopped
Salt and pepper to taste
1 handful of beetroot leaves, roughly chopped
100g feta cheese, crumbled
Method:
Sauté the Base: Begin by heating a large pot over medium heat. Add a splash of olive oil, then sauté the diced onion and celery for about 5 minutes until they become soft and translucent.
Add the Veggies: Next, add the garlic, potatoes, and chopped beetroot to the pot. Sauté these for another couple of minutes, allowing the flavours to meld together.
Simmer: Pour in the vegetable stock and bring the mixture to a simmer. Season well with salt and pepper. Let it simmer gently for about 15 minutes.
Final Ingredients: Add the shredded cabbage and chopped tomatoes to the pot. Allow the soup to simmer for an additional 20 minutes until all the vegetables are tender.
Finish and Serve: Just before serving, stir in the chopped beetroot leaves to add a fresh, earthy flavour. Ladle the soup into bowls and top with crumbled feta cheese.
This soup is hearty, warming, and perfect for a post-Pilates session meal. The combination of earthy beetroot and the tangy feta creates a beautiful balance, while the rich broth nourishes the body from within.
The Perfect Self-Care Meal
Taking time to prepare and enjoy this beetroot soup is a form of self-care that nourishes both body and mind. The simplicity of the recipe allows you to unwind after a busy day of teaching, while the health benefits of beetroot support your overall well-being. So, whether you're in the studio or at home, remember to take a moment for yourself—starting with a bowl of this delicious soup.
Happy Self-Care Saturday, everyone!
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