Red Root Ginger Soup

This isn’t so much a recipe as a technique or, as I’d like to think of it, a plan for how to how-to-dispatch-the-random-veggies-you’ve-accumulated.

I hate wasting food. Since I live by myself, I generally buy food as I need it, which means that I end up at the grocery store 10 times a week, lol. I buy the ingredients for whatever it is that I’m planning to make, and I’m always planning on making something. With the exception of celery, which always, always ends up going limp in the crisper, very little food is wasted in these parts. Recently, I somehow ended up with a whole slew of root veggies sitting around and all of them were orange….except for the tiny little beet.

So what to do with left over veggies? Easy peasy: roast, boil and blend. It always works.

So that’s what I did. I roasted the veggies at 400°F until they were sweet and caramelized and tender. Then threw them in a pot with some sauteed onion, garlic, and a huge wad of grated fresh ginger (which pairs with orange roots like a dream), and covered them with chicken broth. They boiled for a while, just until everything was soft soft soft and then I hit them with the immersion blender (ie, best. appliance. ever.). Aside from the resulting deliciousness, and the pretty pretty color from the beet,  it’s so incredibly good for you. Holy vitamins batman. Anyways, next time you have some veggies sitting around, from broccoli to potatoes, try this out. It’s a great technique, simple as pie, and you never will have to waste food again.

Red Root Ginger Soup

Seriously peeps, broccoli, cauliflower, peas, carrots, tomatoes, potatoes, corn…you can do this with anything. You can also use anything for the liquid: milk, veggie broth, beef broth, wine (well, not ALL wine, just some wine). And you can add anything for flavor, garlic, onion, ginger, herbs, cheese. If you don’t have an immersion blender, you need one. For real.

2 medium sweet potatoes, peeled and cubed
1/2 a butternut squash (~1.5) lbs, peeled and cubed
5 carrots, peeled and chopped
1 beet, peeled and cubed
1 T olive oil
1 medium onion, diced
3 cloves garlic, minced
1, 1.5″ knob of ginger, peeled and minced
4 c. low-sodium chicken broth
Juice of half a lemon

  • Heat the oven to 400°F
  • Dice your veggies of choice into cubes of approximately the same size (mine were about 3/4″). Coat with olive oil, salt and pepper and roast until very soft. Time will vary depending on the veggie and the size; mine roasted for 45 min.
  • Meanwhile, heat the olive oil in  a large pot over medium heat
  • Saute the onion and garlic until soft and then add the ginger and continue to cook, ~2 minutes
  • When the veggies are done roasting, add them to the pot and cover with chicken broth
  • Bring the pot to a boil, then reduce to a simmer and cook ~20 min
  • Using an immersion blender, blend the soup until smooth. Or, use a blender to puree the soup in batches
  • Add the lemon juice and season with salt and pepper to taste
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5 thoughts on “Red Root Ginger Soup

  1. Waste celery no more, my pet! The best advice I ever read was from Pink of Perfection: Keep a ziploc handy in the freezer and slowly fill it with all your scraps (onion and garlic paper skins, carrot butts, ginger and potato peels…and yes, even limp celery). When it’s full, make yourself a stock! You can even control sodium content (if you’re into that kind of thing :))

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