“If the world we live in were edible through and through, what power would we have over it! When I would become a grown up, I would graze the blossoming almond trees and bite into the praline of the sunset.” Simone de Beauvoir.”
If the world we live in were edible through and through, it wouldn’t be strange for us anymore. We would be the world and the world would be us.
Simple beetroot-carrot soup
Ingredients (for a medium pot):
3 beetroots, washed and chopped into chunks
4 carrots, washed and chopped into “coins”
2 red onions, finely chopped
1 red bell pepper (only if seasonal)
70 g celery root, washed and chopped into 1 cm cubes
20 juniper berries
3 bay leaves
1 tsp sea salt
1/2 tsp grounded ginger
1/2 tsp curcuma
1 tsp cayenne pepper
1/2 tsp grounded cinnamon
3 cloves of garlic, finely minced
1 l vegetable broth
1 knob of butter or ghee
topping: (this is my choice. Feel free to create your own)
handful of different sprouts
2 tsp sheep milk yoghurt
1 tsp freshly grounded pink pepper
1 tsp olive oil
1. In a medium pot melt the butter or ghee and add onions. Stir and to coat and cook for 5 min. until the onions are just starting to caramelize. Add garlic, celery, bell pepper (if used), cinnamon, curcuma, juniper berries, bay leaves, salt and ginger and cook for about a minute until fragrant.
2. Add the beetroots and carrots and stir to coat. Add 1 l of vegetable broth, cover, bring to a boil, and reduce to simmer for about 15 minutes, until vegetables are tender.
3. Option Nr.1: Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary- the soup should have a creamy, almost a paste like consistence. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil). Option Nr. 2: Remove the pot with cooked vegetables from the heat and purée it with a hand blender. Add more water if necessary- the soup should have a creamy, almost a paste like consistence. Keep the soup warm. Cover with the topping and enjoy!