I’m so excited
to share this, once again, super-simple-hardly-a-recipe beetroot recipe! Now I
was never a fan of beets. I don’t like the earthly taste. So when my mom gave
me one and asked me to eat it, it’s good for you, I cringed loudly inside.
I rummaged
the net for cool recipes, but they all call for spices and herbs and time and
patience, which I have not. So I decided to anyhowly make a soup out of it with
what little ingredients I have in the fridge – carrots and pumpkin!
And it
turned out nice! The fact that I’m feeding my family beetroot makes me feel
pretty good about myself too. So I hope you’ll like it!
Beetroot,
Pumpkin, Carrot Soup
Ingredients:
1 pc
chicken breast, chunk-cut
1 stick carrot, cubed
1 big slice of pumpkin, cubed
1 small beetroot, cubed
1 stick carrot, cubed
1 big slice of pumpkin, cubed
1 small beetroot, cubed
1. While
boiling water in a medium sized saucepan, prep and clean up the chicken breast.
When the water boils, put the chicken in the saucepan and bring to boil.
2. Add in the
carrot and pumpkin, bring to the boil, then reduce heat to low, and let simmer
for 60 minutes. Season with a little salt for taste.
And we are
done!
Frap, Oli,
and I shared a big bowl of rice flooded with the soup and it was glorious! If
you do try this recipe, let me know how it turns out!
p/s you can
also add corn and/or potatoes, if that’s what rocks your socks. Happy eating!
