SINGAPORE – For a hearty meatless soup, try making beetroot soup.
Beetroot is the star of this vegetable mix. It contains vitamins A and C, potassium and folic acid, but the soup’s red hue may put off those who are not used to the ingredient. However, the soup is so sweet and nutritious that it is worth adding to your homemade repertoire.
I’m not a big fan of the root, but I find it cooked well in a soup.
I add a variety of vegetables to cover up its grassy flavor. Sweet corn, carrots and celery also add color to the dish. For those who don’t eat a lot of vegetables, this soup can help add fiber to their diet.
Aside from peeling and washing the vegetables, it’s an easy dish to peel off.
A sharp vegetable peeler, kitchen knife and sturdy pot are all you need. Cut the vegetables into large chunks or chunks to help them withstand slow cooking without becoming mushy and disintegrating.
If you set a timer and occasionally look at the stove, it is possible to cook this soup from home while at work. I usually cook this amount so I can eat the soup over two days.
Since this is a meatless soup, I use soybeans and kombu, Japanese dried seaweed, for the broth. You can use pork ribs or chicken bones for meatier flavors. Occasionally, however, I also like to eat meatless just to enjoy the natural flavors of vegetables.
I add a Chinese pear and honey date for extra sweetness and flavor. Skip them for a shorter grocery list, but use less water for the soup.
I prefer white corn because it tastes sweeter than the yellow one. I find that white corn retains its sweetness even after cooking and can be eaten with the soup. Tomato adds a slight acidity to offset all that sweetness.
Skip the salt for a healthier version. But if you’re not used to simpler tastes, add salt as you like.
Beetroot vegetable soup
6 liters of water
100g soybeans, washed
4g kombu (dried seaweed)
2 beetroot (740g), peeled, quartered
2 carrots (359g), roll each carrot into four pieces
1 white sweet corn (377g), cut into four pieces
1 Chinese pear (300g), peeled, pitted and divided into six pieces
2 stalks of celery (100g), peeled and cut into thirds
1 yellow onion (153g), sliced
1 tomato (163g)
1 honey date
½ teaspoon salt (optional)
1. Put 4 liters of water, soybeans and seaweed in a saucepan. Bring to a boil and simmer over medium heat, half covered, for 40 minutes.
2. Add beetroot, carrots, white corn, Chinese pear, celery, yellow onion, tomato, and honey date.
3. Add the remaining 2 liters of water. Bring the soup to the boil again and simmer for 1½ hours over low heat. Cook another 30 minutes for a more concentrated soup.
4. Season with salt as desired.
5. Turn off the heat and let the soup cook in the residual heat for another hour.
6. Bring to the boil again before serving.