My heart literally skipped a Beet (insert unsolicited cheesy pun) : I'm accustomed to borscht soup (classic soup in eastern Russia and other centrally located european countries) as my grandmother so diligently served to us grand kiddo's growing up. I wanted to incorporate this beety veggie into my new soup escapade minus the cabbage. It turned out well, quite curry-esque but overall a nice warming soup during the cold (LA) weather. Currently: cozied up enjoying the curry creaminess of this soup. Give it a whirl.
Ingredients:
3 Beets
~ 10 colorful carrots of your picking
3 tomatoes
1/4 cauliflower
3 golden organic potatoes
1 cup quinoa
2 tbs. sea salt
pepper
1 tbs. dill
1/2 jalapeño
filtered water
5 tbs curry
1 can Chickpea
Clean, chop, and prepare all veggies for submerging them into filtered water.
I like to put in the most dense veggies first as they will take slightly longer to become cooked. Place beets, carrots, cauliflower, jalapeño, curry, tomatoes (peeled) and potatoes first. Add 5 tbs curry, 2 tbs. sea salt, 1 tbs. dill, and some fresh ground pepper. After all veggies are boiled and soft, use a beater and blend. The soup will turn into a puree consistency. Now once the soup is pureed add the can of organic chickpeas and 1 cup quinoa. Once brought to a light boil, serve while hot. Add a sprig of greens on top for garnish.
Jouir.
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