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Vegetable Soup with Beetroot and Pasta PDF Print E-mail
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Tuesday, 13 July 2010 08:29

Vegetable Soup with Beetroot and Pasta


Beetroot is a very under used vegetable considering its nutritional benefits. It is rich in iron for example and is of great use in this regard to the vegetarian diet or meal. It brings great colour, texture and flavour to this soup. Soups largely belong to the Water element and are best consumed in the Winter or on cold/wet days in late Autumn or early Spring, where they nurture the immune system through the strengthening effect of nature’s building blocks, the minerals and micro nutrients. This soup contains a small quantity of ginger as a warming spice and stimulant to the free movement of lymph fluids and to maintain integrity of the mucous membranes. Use home grown or organic or biodynamic vegetables if possible and above all use the freshest you can find. Quantities are measured by volume and so no scales are needed.
Ingredients:
2 tablespoons of olive oil or safflower oil. This is rich in monounsaturated fatty acids.
1 teaspoon of sesame oil to impart some yang into the flavour
1 teaspoon Tumeric powder to increase colour of the broth and to stimulate circulation and assist joint function.
1 tablespoon of finely grated fresh ginger.
2 cloves of Garlic, crushed and chopped.
2 to 3 tablespoons of Soy sauce. This imparts flavour, provides some salt and stimulates digestion. It is yang in its effect in the body. The quantity used is a preference depending on taste. 1 tablespoon of Miso paste may be substituted.
1 cup of pasta. This may be penne, risoni  macaroni, alphabet pasta etc. The finer sized pastas will need an increase in water quantity. 
1 cup of finely chopped leek, red or brown onion.
1 cup of finely chopped beetroot.
1 cup of finely chopped carrot.
2 cups of finely chopped mixed seasonal (Winter) vegetables such as celery, turnip, swede, daikon radish, parsnip, cauliflower etc
1 cup of finely chopped Silver beat leaves, spinach leaves, coriander leaves or flat leaf (Italian) parsley. A mixture of two or more of these may be used.
8 cups of near boiling water
Method:
Heat the oil in a large (6 litre) saucepan, add the leak or onion and fry until translucent.  Add the garlic and ginger, mix through and bring out the flavour by stirring them through the leek or onion for a minute or two. 
Add the turmeric powder and stir through for about 30 seconds.
Add the vegetables except for the greens, stir them through to allow the heat of the leek or onion mix to coat the vegetables.
Add the near boiling water and bring to a simmer. This soup will take about 45 to 60 minutes to cook. The pasta, green leafy vegetables and the soy sauce should be added with 20 minutes or so left.
The colour of the broth will be similar to a minestrone, but rich and with a glow all its own.

Sertving suggestion: Eat with a crusty bread.


Serves 6 +

Last Updated on Tuesday, 20 July 2010 00:24
 
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