Hello Hive friends.
For quite some time during our summer, I have been at a height of exhaustion and sleep deprivation.
I discovered that a broom stick pounding on the ceiling can stop the guitar man upstairs from infiltrating my sound space.Things may be looking up for that interference of my sleep. I just don't know what to do about the loud mouth women in the next building and a toddler that screams like he's being tortured. We'll see.
For this reason I need to make food for us that is simple and can be done fast so I can get back to doing nothing.
Making simple and fast food doesn't necessarily mean opening a package and letting it cook. I do that as well but that wouldn't be anything to share.Yesterday I had a lettuce sandwich with mayo.Sad but did the job.
Cauliflower beet soup
Cauliflower 300g (I used purple and white)
Beets 80g
Onion 150g
Garlic 15g
Carrot 50g
Potato 300g
White wine(optional) 1/4 cup
Cider vinegar 1 tablespoon
Agave nectar 1 teaspoon
Onion powder 1 teaspoon
Garlic powder 1 teaspoon
Thyme 1/2 teaspoon
Black pepper 1 teaspoon
Soy cream (or other cream) 250 ml
Vegetable broth 1 to 1/2 litre
Salt to taste
These amounts are approximate. I actually don't measure anything but I weighed out what I used to start. I added more seasoning and other ingredients to adjust for my taste.
I had some organic market vegetables left over in the fridge. I felt like having soup. With a few ingredients I whipped up a cream soup. I have no preference. I just like soup.
This was made in a little more time than it takes to cook the vegetables through.
I just chopped everything roughly, knowing that in the end it would be blended.
First cook the onions with a little oil in the pan then add garlic and seasonings.
Add the veggies and cook on medium for a few minutes, covered, without the liquid to braise everything for extra flavour.
Add the vegetable broth. I often have a homemade broth in the fridge but not this time. I usually have a broth powder on hand just in case and also often a carton of vegetable broth in the cupboard. This time I made a litre of broth from a cup of powder. The kind I use has no MSG and is not super salty so I use a lot.
After cooking until the potatoes and beets are tender, blend with your choice of blender. I used a hand blender so I wouldn't have to wait for it to cool down.
I think most of us know what happens when we put hot stuff into a blender. I've learned the hard way a long time ago.
I added to the creaminess by putting in the soy cream. It would have been fine without but I wanted it extra creamy and silky.
The result is comforting and pleasing to look at. Even Marc really liked it. I was worried that he would be put off by the pinkness.
The flower garnish is a nasturtium. I picked it from a garden around the corner in a public space. There are many of them so it didn't leave a dent. These flowers are edible but I didn't eat it. It's a photo prop. I don't like them. Guilty as charged.
Beets can go a long way if you use them to colour food and add a sweet earthy flavor. I had a few left in the fridge, so they were boiled up.
I like to roast them for maximum flavor but there wasn't enough of them. I would just use them for hummus. The last time I made beet hummus I added strawberries to it. Strange I guess but it worked very well. This time I just used the beets.
Beet hummus
Chickpeas 2 cups dried soaked and cooked
Cooked beets 2 cups
Lemon juice 1/2 cup
Tahini 1/2 cup
Garlic 4 cloves
Dill 1/4 cup chopped fresh
Olive oil 3 tablespoons
Water to blend
Salt and pepper to taste
I had already cooked chickpeas in the fridge. I often use canned but cooking soaked chickpeas is simple, less expensive and better.
When I cook chickpeas I add a half teaspoon of baking soda. This makes the chickpeas softer, resulting in a smoother hummus. I don't mind canned chickpeas for stews or curries.
Simply add the ingredients in a food processor or blender and blend until smooth. I adjusted with a little water to smooth it out. It's a matter of taste when deciding on consistency. I like to have it thick enough to dip or spread.
I added some capers that I had for a garnish. I also drizzled some good quality olive oil on top.
This was accompanied with crostini made from Italian buns that I got from a bakery down the street. They are addictive. I have to stop myself from eating too much of them.
Well that was the pinkest lunch we have ever had to this day. I really don't know if I can beet that. Get it? I'll stop now.
Thanks for dropping by and have a great day.
design by: @KidSistersPhotos taken with a Nikon D7500 and are of my ownership