Eating from a bowl can be a strategic plan to keep portions reasonable. You can always have seconds but it can help put portions and ingredients in perspective. Whatever fits is good enough for supper.
Spicy Beet Soup With Any Old Greens
Beets can be a challenge since they are often too small or too large and difficult to chop up. The Super Store has them in a friendly, already prepared and cut, beet noodle product. The perfect shape for easy quick cooking. This recipe, like any good soup recipe, has lots of room for ad-libbing. To onion or not to onion is always a big question for me. I prefer not to bend or over flavour my beet soup with anything but my standard Patak’s (brand) Hot Curry Paste.
So just boil the beet noodles in plenty of water with a tablespoon and a half of the HCP. This will take care of any fancy high end spice concoction and the greens will do the rest in cutting the sweetness of the beets down to just the right level. I guess the only added ingredients would be a cap full of cider vinegar and a good knob of ginger, well chopped. Garlic is like the onions, they have their place and it might be your “go to” flavouring but for me, I love it too much and prefer to save it for doing real battle in some old-school Hungarian chicken dish or a raucous Saturday night chili sans carne. It schmecks and I believe it should be taken seriously rather than putting a little in everything.
That’s it for this soup, the greens can be anything from the chopped beet greens to carrot tops although I have another Super Store stand by that I use a lot and that is a Presidents Choice frozen product called Leafy Greens. This is a, so handy, just right combination of kale, spinach and collards. Frozen is the only way to go with greens if you don’t want to be caught limp. Make sure you give them time to cook, even if they seem done, and they will give a perfect edge to this spicy beet soup. Lets Go Bowl-ing
