Today is one of those "I don't feel like cooking for lunch" days. While just eating bread would have been okay with me, with my new resolution to eat more healthy, I decided I should include some veggies for lunch. The quick and easy option was to concoct a soup using ingredients in the pantry. Thus was born this healthy cabbage-beetroot soup.
Ingredients (makes enough for two as a starter or for one as a whole meal):
1 medium beetroot, chopped
1/4 of a small cabbage, chopped
5 shallots or 1 medium onion, chopped
2 cloves garlic
1 torn bay leaf
1 tsp dried rosemary (or any herb seasoning of your choice)
5 pepper corns
Salt and pepper to taste
Method:
1. Add all the ingredients to a pan and fill with water up to about one inch above the veggies.
2. Bring to a boil. Cover and simmer for about an hour or until a beetroot piece can be mashed with a spoon.
3. Drain the excess water from the boiled mixture and reserve.
4. Fish out and toss the bay leaves from the boiled mixture and then cool the mixture. Grind to a fine paste (make sure the mixture is completely cooled before grinding. Otherwise you will wind up with a very clean kitchen. Because you would have wiped off the splattered mess from the walls, the ceiling, the counter-tops, the various kitchen apparatus and the floor. Trust me on this).
5. Add water from step 3 to the ground veggie mix to dilute the soup to the consistency you like.
6. Heat the soup through on the stove top or with a microwave.
7. Season with salt and pepper to taste. You can add a dollop of butter before serving, if you wish to.
Serve hot with toasted bread on the side.
A variation would be the "sweat" the vegetables before boiling them. Sweating refers to the process of adding butter/oil to a pan to coat, adding the veggies, stirring it a bit and then covering and cooking them on a low flame for about 5 minutes. This will get rid of the raw smell of the veggies. This is the tastier, albeit slightly less healthy variation of making the soup.
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