Wednesday, April 15, 2015

Beet Kambocha Apple Soup

I created this recipe using the ingredients that I had in the fridge (nothing wasted approach!) and it turned out to be such a success. This soup is a touch bit sweet (thanks to the beet and the apple), but even my husband who doesn't care for soups at all loved it, so give this one a try.

1/2 yellow onion, diced
1 tbsp of goat milk butter (or regular butter if that works for you)
1/3 of the medium-sized kombucha (only seeds removed, the outer skin stays on)
1 green apple, skin removed, chopped
1 red beet, skin removed, chopped
2 small or 1 large garlic clove, minced
1 tsp of minced ginger (optional)
1 small box of chicken stock (8 oz/240 ml) (The stock is optional. If you don't have the stock, just replace it with additional water)
2 cups of water (I used 2 so it just covered the veggies. if you have less veggies, just adjust)
1 cup of lite coconut milk
fresh dill

Heat the medium-sized pot to a medium heat, add the onion, garlic and ginger and cook for about 5 minutes. Add veggies, chicken stock and water (just so it covers the veggies) and simmer for 20 minutes.

The beet takes the longest to cook so check the beet to make sure it's tender to see if the soup is ready. If it is, let the soup to cool down.

Once the soup is cooled, puree the soup. Add salt and pepper and taste. Once satisfied, add the coconut milk (but leave some behind, so you can drizzle for decoration if you want :)).
I was carefully pouring the coconut milk to practice my art skills for later :)

Sprinkle minced dill when serving and enjoy!

Hope you like!

No comments:

Post a Comment

Share It


Design by The Blog Boat