I should judge the difficulty of recipes on my ability to make them after a bike ride (yam and black bean stew, I’ve got my eyes on you!). To be honest, I don’t think any of my recipes are hard to make (heck, even I can make it!) but I know some can be lengthy, especially if dried beans are involved.
Last weekend, I cycled to Kitchener with a friend. We opted to take a shorter route home, cycling to the Aldershot GO Station in Burlington and training the rest of the way home. I cycled 209km that weekend, and with the shorter distance on Sunday, it meant I was home by 3:30pm and able to do some weekend chores.
Um, no. Utter fail.
I got as far as: a) blending myself a recovery smoothie with banana and maca; b) during the post-ride euphoria, calling Rob to tell him I arrived alive; c) taking a nice warm bath; d) throwing all my cycling clothes in the washing machine to get washed; e) making this soup; f) unexpectedly catching up with an old friend over the phone for an hour…. Giving my mom a well-deserved (brain-supported) phone call, unfortunately was not in the cards (=biggest failure). 😦
Thank goodness I still had some delicious leftover raw pad thai for dinner that I picked up from Thrive Juice Bar in Waterloo (which travelled incredibly well over 80km on my bike!). (Their big green juice with maca was also exactly what I needed when I finally arrived in Waterloo).
Anyways, I had a few recipes on my week’s menu, but was only able to muster enough energy to make this Orange Beet Soup, adapted from The 30-Minute Vegan. I figured it would be a simple thing to throw together and should take under 30 minutes, right?
Obviously, in my post-cycle haze, my coordination (hand and mental) decrease. It took me more like 45 minutes and I didn’t even grate my vegetables by hand (thank you food processor!) plus another 15 minutes to clean (curse you food processor!) . I peeled my beets which took up a lot of time, and probably unnecessary in retrospect.
Also problematic: juicing my oranges. 1.5 cups of freshly squeezed orange juice. By me armed with my lemon squisher. 4 oranges later and many more minutes later, I had it all. Reinfeld may suggest 1-2 oranges, but that is impossible! Unless you get so much more juice with a juicer? Or pick an incredibly juicy one from a tree in Florida? Because I use all the pre-juicing tricks: microwave for 20 seconds, smash it and roll it around on the counter. And it took me just over 3 oranges. 😉
Anyways, I will see if my kitchen speed increases if I were to make this at any other time.
Because this is a great soup and should get repeated. Like when I have a garden filled with beets (oh yes!).
Simple ingredients layer to create a nice, light, flavourful soup. Beet is at its core, but it is sweet from the layers of orange and carrots. The dill add another dimension with a nod to the Eastern European pairing of beet and dill, and the red miso creates that subtle complexity.
This soup is great warm and chilled. Chilled, it is a refreshing and bright starter and if I had a high-powered blender, this would make this the ultimate savoury summer drink (my immersion blender left a bit of pulp, which is fine for something labelled as soup).
After hanging up with my friend, it was 7pm, and I was positively pooped. I didn’t even photograph the soup. Yet. (It was photographed as leftovers the next day, which is also when my mom got the brain-active phone call she deserved!). 😉
I cleaned up my kitchen and called it a night and fell asleep around 8pm, before the sun had even gone to bed.
This is my submission to Deb for this week’s Souper Sundays.
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