Sunday, February 27, 2011

Beet, parsnip and sweet pepper soup

Perk up a cold mid-winter evening with the enervating colours and comforting aromas of this pureed soup.

Beet, parsnip and sweet pepper soup
Cooked beet, purple potato and
carrot


Ingredients (red soup):
½ teaspoon coconut oil
½ cup chopped red onion
½ clove garlic, crushed
1 small beet, steamed, peeled, chopped
½  carrot, steamed, peeled, chopped
2 purple potatoes, steamed, peeled, chopped
1 cup beet stock or chicken stock

                                      
Cooked and diced ingredients
for the yellow soup

Ingredients (yellow soup):            
½ teaspoon coconut oil
½ cup chopped white onion
½ clove garlic, crushed
1 parsnip, steamed, peeled, chopped
1 white potato, steamed, peeled, chopped
½ yellow sweet bell pepper, diced
¼ orange sweet bell pepper, diced
1 cup chicken stock


Garnish: 
1 sprig cilantro

Preparation :

1. Use two saucepans. You will cook in both pots at once, treating each mixture separately. Melt ½ teaspoon coconut oil in each pot. Place red onion and garlic in one (the red pot), and white onion and garlic in the second (the yellow pot).

2. To the red pot, add all items listed under Ingredients (red soup).   

Beet soup (red pot)


3. To the yellow pot, add all items listed under Ingredients (yellow soup).

Parsnip and sweet pepper soup (yellow pot)

4.  Simmer both mixtures for 10 minutes.

5. Decant the contents of the red pot into a blender. Pulse at high speed until the mixture is thoroughly pureed. Pour the red puree back into the red pot and reheat over low heat.

Beet puree
6. Thoroughly wash the blender, then decant the contents of the yellow pot into it. Pulse at high speed, as you did with the red mixture. Pour the yellow puree into the yellow pot and reheat. At this point, you may wish to add salt, pepper or other preferred seasonings to each puree.

Parsnip and sweet pepper puree
8. Ladle ¾ cup red puree into one measuring cup and ¾ cup yellow puree into another measuring cup.

9. Simultaneously, pour into a soup bowl from both measuring cups to create the effect shown in the illustration above. Garnish with a sprig of cilantro.

4 comments:

Angela said...

Your blog is so gorgeous and this soup looks fantastic!

June said...

Angela, thank you for your kind comments. You are obviously a woman of discernment with impeccable taste ;-)

I hope you try this recipe and the others, and gain the many benefits provided by the beet family.

Barry said...

Wow! This is a work of art. I became healthier just reading the instructions. You have been busy and I am waiting in anticipation of results from the beet farm. I like the popular posts scroll. As always, the photography is outstanding. I reviewed your blog to a Ukranian colleague at the workplace this week and she was very impressed. When the Europeans and the Russians find your blog it is going to be very popular. Keep up the great work.

jara said...

Barry, I do have some Russian traffic. It's gradually increasing. Very gradually.

It was great fun making this two-toned soup. Determining what the appropriate ingredients ought to be in order to create each one with the same texture was a challenge but I got there in the end.