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Beet & Kale Soup

This soup is quickly becoming one of the all-time favorites among cleansers – and it just hit the menu! The golden beets bring a touch of earthy sweetness while boasting antioxidants and essential minerals for vibrant skin and immune support. Paired with navy beans, known for their fiber and protein content, this soup fuels your body’s detoxification process and keeps you feeling full and satisfied. And let’s not forget the kale – a leafy green superstar – which contributes vitamins A, K, and C for bone health, blood clotting, and immunity. Sounds too good to be true… But it’s not!

Serves 4


  • 3 medium golden beet roots
  • 1 cup navy beans 
  • 2 carrots chopped
  • 1 1/2 cup of kale
  • 1 onion finely diced
  • 1 small leek finely diced
  • 1 tsp Olive oil
  • 2 cups vegetable broth 
  • 1/4 tsp sea salt
  • 3 tbsp garlic 
  • 1 T chia, sunflower and pumpkin seeds
  • 1 tsp coconut milk to garnish


  1. Peel and dice the golden beet roots into small cubes. Rinse and drain the navy beans. Finely dice the carrots, onion, and leek.
  2. In a large pot, heat 1 teaspoon of coconut oil over medium heat.
  3. Add the diced onion, garlic, and finely diced leek to the pot. Sauté them until they become soft and translucent, stirring occasionally.
  4. Add the diced carrots and cubed golden beet roots to the pot. Continue to cook for a few minutes until the vegetables start to soften.
  5. Pour in the chicken or vegetable broth, covering all the vegetables in the pot.
  6. Add ¼ teaspoon of sea salt to enhance the flavors. Stir everything together.
  7. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20-25 minutes or until the beets and carrots are tender.
  8. Once the vegetables are cooked, add the navy beans to the pot. Stir them into the soup and let it simmer for another 5 minutes to blend the flavors.
  9. In the meantime, toast the chia, sunflower, and pumpkin seeds in a separate dry pan over low heat until they become lightly golden. Set aside.
  10. Garnish each bowl with a drizzle of coconut milk and a sprinkle of the toasted seeds for added flavor and texture.
  11. Serve hot!



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