Now that the weather is finally starting to turn to fall (although I am still sleeping with my windows wide open), I've been making a lot of soup. My Facebook friends have probably noticed that I've been making a lot of orange soup, which is due to my copious use of yellow lentils, carrots, and pumpkin. Tonight, however, I made a beet soup that turned out absolutely smashingly. I don't really have an exact recipe for it per se, but here's what I did:
3 beets, boiled and deskinned
1 carrot, boiled
1 potato, boiled
1 onion, carmelized
I threw the above cooked veggies into a food processor, blended the heck out of them (with some water to help the process along), and poured the whole thing into a sauce pan. I added water to make it more soup-like and less baby food-like and started heating the soup gently. After the concoction was bubbling, I turned off the heat and blended in a teaspoon of miso paste that had been dissolved in a quarter cup of hot water. I then put this whole thing into a bowl and added in a generous dollop of cilantro pesto (to make this, put a generous bunch of clean, fresh cilantro into a food processor, add in a handful of sliced almonds, a 1/4 head of garlic, a bit of olive oil and process). I pulled a chunk of brown bread out of the fridge and voila, dinner!
The result? D-e-l-i-c-i-o-u-s (and then some!).
No comments:
Post a Comment