A cold bean and veggie soup to cool your sweltering soul.
So I went thrifting again. Show me a flyer that has “Half-price off,” and I will be there quicker than Dumbledore can apparate. It just so happens that I found the best-ever ceramic soup bowl that you can buy for 50 cents. It also just happens so that, as I was thinking of a soup recipe that would best accentuate the little cottage on a hill, I had a beet left in the fridge.
And carrots, and garlic, and onions, and my signature mix of sprouted bean—mung beans, navy beans, black-eyed peas. And I must remark: what a lovely result.
- 1 beet
- 3 carrots
- 3 cloves garlic, peeled
- 1 red onion, sliced
- 2 cups beans, sprouted
- Water or stock, enough to boil beet
- 2 tbsp. miso paste,
or 1 tbsp. salt,
or omit if using stock
- optional: cilantro to garnish,
or sour cream to garnish,
or mayonnaise to garnish
- Scrub the carrots and beets vigorously. Peel and section beets and carrots.
- Boil beets for 15 minutes in stock or water. Boil remaining ingredients for another 30 minutes.
- Set aside to cool, and blend.
- Store for up to a week in the fridge, or freeze indefinitely. Makes 2 quarts.