What to Eat to Get Pregnant Faster | Beetroot Soup in the Follicular Phase

Follicular Phase Recipe | Nutritious Lunch Idea

Feeds: 2 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

What to eat to get pregnant faster is one of the most common and heartfelt questions I’m asked. If you’ve been wondering the same, you’re not alone. The good news is that the answer often lies not in expensive supplements or rigid regimes but in easy and healthy lunch options made from seasonal, nourishing ingredients that harmonise with your menstrual cycle.

The follicular phase (which occurs just after menstruation) is when your body is rebuilding its inner landscape. Oestrogen levels begin to rise, and your body gears up for ovulation. This is a time to nourish blood, replenish nutrients lost during your period, and gently support detoxification.

This vibrant beetroot soup is one of my favourite go-to lunches during this phase. Rooted in Traditional Chinese Medicine, beetroot is revered for its ability to build blood and encourage smooth hormonal flow. Paired with carrots, potatoes, and a swirl of probiotic-rich yoghurt or cream, this dish becomes a comforting way to support your reproductive health and boost energy.

This soup is comforting, sweet, aromatic, and delicious. A spoonful of yoghurt on top enhances the flavour even more, creating a smooth, creamy bowl of heaven that’ll have you back for seconds!

Ingredients

Each ingredient in this soup has been chosen with care for flavour and to offer practical menstrual health tips through food. This is the kind of gentle guidance I wish I'd had when I first started learning to align my meals with my cycle.

Beetroot's natural nitrates support uterine blood flow. Rich in vitamins A, C, and K, as well as minerals like potassium and iron, it boosts the immune system and aids in cell regeneration.

Carrots and potatoes provide beta-carotene and slow-releasing energy, which are essential for stabilising hormones. Onions and garlic contain sulphur compounds that help the liver metabolise old oestrogen, encouraging a fresh hormonal start for the new cycle.

Adding cream or full-fat yoghurt gives your body a source of healthy fats and fat-soluble vitamins that are part of what to eat to get pregnant faster, especially when oestrogen levels are beginning to rise.

Let’s take a closer look at what’s going into your bowl.

• 3 large raw beetroots, peeled and cubed (or 1 pack of pre-cooked beetroot) – Rich in iron and natural nitrates to support uterine blood flow and endometrial lining health.

• 1 carrot, chopped – A source of beta-carotene, supporting follicular development and hormone balance.

• 1 medium potato, chopped – Provides complex carbohydrates to stabilise blood sugar and support sustained energy.

• 1 onion, chopped – Contains sulphur compounds that assist liver detoxification and hormonal clearance.

• 1 stick of celery, chopped – Offers minerals and natural sodium to support adrenal health.

• 1 large clove of garlic, crushed – Known for its immune-boosting and anti-inflammatory properties.

• 1 tbsp butter (or ghee for extra richness) – A nourishing fat that supports oestrogen production and fat-soluble vitamin absorption.

• 800ml of vegetable stock – Hydrating and rich in minerals that support cellular regeneration.

• 1 tsp of apple cider vinegar – Enhances iron absorption and supports gentle digestive stimulation.

• Salt and pepper (to taste) – For seasoning and digestive balance.

• Thick cream or yoghurt (to serve) – Adds healthy fats and probiotics to support hormone and gut health.

• Drizzle of flaxseed or raw sesame oil (Optional) – Hormone-nourishing fats rich in omega-3s and lignans to support oestrogen metabolism.

Step-by-Step Lunch Preparation

Creating a fertility-friendly lifestyle isn’t about perfection. It’s about making consistent, supportive choices that nourish your body and mind. Something as simple as a warm bowl of soup can be a powerful ally. Many women ask me what to eat to get pregnant faster, and while there’s no one-size-fits-all answer, gently cooked, nutrient-rich meals are an essential part of that equation.

This soup is a perfect example of foods for fertility that are easy to digest and deeply restorative. Cooking vegetables slowly allows their nutrients to become more bioavailable, especially during the follicular phase when your body is building blood and preparing for ovulation.

Incorporating soups like this into your weekly routine is one of my go-to menstrual health tips. It also supports menstrual health awareness, helping you tune into the natural rhythm of your cycle rather than working against it. Cooking this way is more than just preparing a meal; it’s an act of care for your future self.

Ready to get started? Let’s cook!

1. Chop the vegetables: Prepare your onion, celery, beetroot, carrot, and potato into medium chunks.

2. Sauté the base: Melt the butter in a large saucepan over low heat. Add the onion and a pinch of salt. Sauté gently until translucent, helping the onion release its sweetness.

3. Add the vegetables: Stir in the celery, raw beetroot (if using), carrot, and potato. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.

4. Add the garlic: Crush and add the garlic, cooking for another 2 minutes.

5. Simmer the soup: Pour in the stock, cover with a lid, and let it simmer for 20 minutes or until everything is soft. If using pre-cooked beetroot, add it during the last 5 minutes.

6. Blend: Use a stick blender or transfer to a jug blender. Blend until smooth and creamy.

7. Season and finish: Stir in the cider vinegar, salt, and pepper to taste.

8. Serve and enjoy: Ladle the soups into bowls and top with a generous spoonful of yoghurt or cream. Drizzle with flaxseed or raw sesame oil to boost your fertility-friendly lifestyle for extra omega-3 support.

Tips and Variations

• Use olive oil instead of butter and plant-based yoghurt.

• Stir through a few spoonfuls of cooked lentils or top with toasted seeds.

• Add a tablespoon of sauerkraut to your bowl just before serving. This supports digestion and overall hormonal health.

• Double the recipe and freeze in portions for the week ahead.

Nutritional Information (Per Serving)

• Calories: 280 kcal

• Protein: 6g

• Fat: 12g

• Carbohydrates: 30g

• Fibre: 7g

• Iron: 3mg

• Folate: 150 mcg

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