Ludwig van Beethoven
People are at variance on the point of red food. Some say red food is not real food. I talked about it to my friend Steve and he said real food cannot be red. Not even tomatoes, “the devil’s food”.
But this red soup is made of beetroot, not tomatoes. Just two beetroots and other vegetables too, which being of a more inoffensive colour, disappear in the soup.
However, it is a very tasty soup, not to mention invigorative too. Beets are a very good source of potassium that regulates blood pressure, and vitamin C an antioxidant that works against free roots, against cholesterol, heart disease and other evil things.
If you stll think red food is not food, thin it with some cream or soy milk or yogurt. That way it’ll turn pink. Pink is good.
Try eating it while listening to Beth Orton’s “Comfort of Strangers”.
- 2 beetroots scrubbed
- 2 potatoes scrubbed
- 3 carrots scrubbed
- 6 walnuts, finely processed
- 2 tbs oil
- 1 tsp nutmeg
- Vegetable stock
- Salt – pepper
Boil vegetables until tender. Peel them and cut in halves. Puree in blender. You might have to do that in batches unless you have a really big blender.
Heat olive oil, add nutmeg, vegetable puree (it’s red!) and a glass of vegetable stock and let it simmer for 5 minutes so that everything is combined. Adding more stock depends on how thick or thin you want your soup. Alternatively, you can thin it with some yogurt or milk or soy milk. Sprinkle with some walnuts.