So quick and easy!
Cover Photo ©Ruth Nelson-Andorf
I just enjoyed two (2!) bowls of this!
This soup is a result of putting together some of the vegetables that I had in our fridge and in the pantry which had to be used up. Something I do as often as possible to avoid any waste. Also some vegetables might either not be that fresh — i.e., they might not look that fantastic to be used for a salad for example. This makes enough soup for approx. 7 servings. So great for unexpected guests or if you need to pre cook.
- 1 large beetroot
- 1 1/2 leek
- 2 carrots
- half a celeriac root
- half a small hokkaido pumpkin
- 3 small potatoes
Basic Staple Ingredients & Seasonings which I always have stocked in my cupboards or pantry because I use them for a variety of recipes.
- plant margarine
- sea salt
- black pepper grains
- fresh ginger root
- soy or oat cream for cooking
The leftover ingredients are from other dishes or vegetables which had to be used up quickly. You can of course substitute with different vegetables that you might have as leftovers or add other vegetables belonging to the root family and which would still fit in taste wise, for eg; sweet potato, suede, parsnip or turnip.
Of course you can make this soup from scratch and don’t have to stick to the amounts which I have used. For example, if you aren’t so fond of celeriac or beetroot, then by all means substitute them with other root vegetables of your choice.
- The vegetables which need peeling are those with hard or old skins like the celeriac, sweet potatoes and the beetroot. Hokkaido pumpkin does not need to be peeled as the skin is very tasty. Other pumpkin or squash types normally need to be peeled. The rest of the vegetables just need to be washed or brushed before chopping.
- Peel the potatoes if they’re not new potatoes.
- Sweet potatoes can also be easily peeled with a potato peeler.
- Remove the seeds and stem from the hokkaido pumpkin. (Pumpkin seeds are edible and can be roasted)
- Chop up all of the vegetables into chunks and put them into a large pot.
- Chop up the ginger finely and add that to the pot. (Only peel if not fresh, organic ginger).
- Add salt to taste. I used approx. 2 teaspoons.
- Add enough water to the ingredients so that everything is just covered.
- Put the lid on the pot, bring to the boil, then lower the heat and let simmer for approx. 25 minutes with the lid on till all the ingredients are cooked. (You may of course use a pressure cooker if you wish reducing the cooking time.)
- Puree the soup partially, leaving some of the vegetables chunky.
- Add soy cream and margarine and stir in.
- Serve with freshly ground pepper.
This beetroot, vegetable, ginger soup is actually quite mild. The vegetables blend together and the tiny bits of ginger add an extra “zing” while eating and the freshly ground pepper spices up the taste. Also leaving some of the vegetables in larger pieces lets you also taste each vegetable separately.
Photos ©Ruth Nelson-Andorf
Ginger helps digestion, strengthens your immune system, stimulates your circulation, is an expectorant, anti bacterial and gives warmth.
Beetroot detoxifier, high in fibre, recommended to relieve constipation, blood strengthening, general tonic, contains calcium, iron, vitamins A & C. All at their highest levels when eaten raw. Small beetroots are sweeter than larger ones.
Celeriac diuretic, contains vitamin C, calcium, potassium and fibre.