10 April 2020; What did you do yesterday?

Beetroot Soup. I made beetroot soup, one of my favourite dinners. It’s super-easy: I put some water into my black cast iron pot; a left over from my grandmother’s dowry and close to 100 years old. Throw in chunks of onion, beetroot, ginger. 2 vegetable stock cubes. Let it boil, simmer for about 10 min. Add a cup of rinsed red lentils. Continue to simmer until the beetroot is soft, then take the stick mixer and puree it all up.

I love the colours. The black pot. White onion, yellow ginger, purple beetroot and orange lentils. The final soup has a dark purple colour. Add powdered ginger if you didn’t have enough fresh, and if available freshly squeezed orange or mandarine juice. It’s tasty without though too.

I love this soup. Its colour. Its flavour. Its consistency. It looks awesome in the black pot, and delightful in a soup bowl with a splash of snowy white coconut cream…

Satisfying in every aspect, for its simplicity, colour, nutritional value; it’s cheap to feed lots of people.

Eating out I don’t like most vegetable soups. While tasty and colourful they leave me hungry, if not immediately then within an hour. Throw in some lentils, and a vegetable soup is a fabulous meal.