Thursday, January 14, 2010

World's healthiest soup

The debut of my new system camera! The fortuitous discovery of the world's healthiest soup! Ok, I'm not entirely certain if this is actually, scientifically, the healthiest soup in the world, but I'm betting if you eat this soup you will boost your immune system since everything in it good for you: the combo of vedge and chicken (super healthy), ginger (also very good for your immune system), beets (apparently amazing), and carrots (everyone knows they're good for you!), almonds and yoghurt.

It's actually a revisit of one of my old favorites: carrot ginger soup. But lo and behold, I had some yellow beets in my fridge just waiting for me to whip them into something interesting.

I had guests coming, and for an informal and inexpensive dinner, nothing could be homier or cozier than homemade soup. You're going to need an immersion blender though.

World's Healthiest Soup: Carrot, Yellow Beet, & Ginger Soup

2 T of olive oil or butter (preferably European/Swedish)
1 lb carrots peeled and chopped
2 very large shallots (equiv one large onion), chopped
4 yellow beets peeled, chopped/diced
1 inch (2.2 cm) of ginger cut in two lumps
6 cups (10 dl?) of chicken stock (I used two bouillon cubes of Knorr and covered the vegetables with boiling water)

For feta creme with almonds

100 grams (3.5 oz) feta
3 T of kefir/fil or any plain yogurt
3 T of almonds
salt and freshly ground pepper to taste


handful of chopped chives

In a large thick bottomed pot saute the shallots in butter or olive oil until they are translucent over medium high heat, about 5-10 minutes. Next add chopped carrots and beets and saute for ten more minutes stirring the vegetables often. Add stock and two ginger lumps. Bring to a simmer and lower the heat. Simmer for around an hour.

While the soup is simmering combine feta and yoghurt and almonds by using an immersion blender to form a feta creme. Add the yoghurt/kefir/fil bit by bit. If it is too thick, use more yoghurt. Season with salt and pepper.

When the soup is finished, fish around for one of the ginger lumps and discard it. Blend the soup. Taste for level of salt and see if you need to add more broth or salt depending on consistency.

Serve with feta almond creme, crusty bread and a salad. For a nice touch, pop the crusty bread in an oven for five minutes before serving it.

As my mom unduly pointed out before, the soup alone can taste a bit like baby food, but the feta creme gives it the sophisticated twist to take it out of the infant isle. In my opinion!

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