Collingwood Children's Farm where we bought the beetroot that was then taken to Geelong and back to Melbourne and ended with beetroot soup.
Preston farmers market. Those with an eye for detail might notice it is golden beetroot. I used regular purple beetroot in my soup but I can imagine it would have been stunning with these cheery yellow beets. As we were staying at my parents' home in Geelong that night, we took down some of the food we bought - ciabatta, beetroots, apples, cherry tomatoes and Wensleydale cheese from Maffra. (I also shared some of my quinces with my mum).
Dark Shadows at the cinema. (E loved it and I was lukewarm though I enjoyed seeing Johnny Depp playing a vampire in the comedy.)
The next day we went to my niece's first communion mass. My mum made vegie muffins and pancakes to eat after the service. Warming food was very welcome after the deluge that hit us upon leaving the church. (Luckily Sylvia had just been given a snuggly coat that her cousin Grace had once worn). After brunch we didn't mind a late lunch. It was a feast consisting of baked beetroots tossed in a little horseradish, crispy roast potatoes, amazing roast carrots, biryani, yoghurt cucumber sauce, green salad, and bread. My dad participated in the Mother's Day spirit by doing the dishes.
tofu bacon. The recipe I used was for a carnivorous soup. I was curious to see how the tofu bacon would go in it.
Firstly I discovered that my experience of having tofu bacon crisp up nicely must have been because I usually use a good Scanpan non-stick frypan. When I tried it in my heavy bottomed saucepans it either burnt the bottom or didn't crisp up. I don't think this mattered so much for this soup but I will need to remember it in the future.
I am sending this soup to Ricki for her Wellness Weekends event
Previously on Green Gourmet Giraffe:
One year ago: Kinglake Farmers Market and Aus 57 Pizza and Pasta...
Two years ago: Sophie's moreish tofu - adapted
Three years ago: Preserved Lemon Stews and Intuition
Four years ago: Baked Bean Soup
Five years ago: Fast tracking Flora’s Fruity Lentils
Beetroot facon soup
Adapted from Chocolate and Ginger
drizzle of olive oil
about 1 cup chopped tofu bacon (facon)
1 brown onion, chopped
1 large carrot (mine was white), peeled and chopped
2 stalks celery, chopped
3 garlic cloves
2 large potatoes (about 340g), chopped
1 tsp french lavender salt
1 tsp flaked salt
1 tsp liquid smoke
3 cups water
4 smallish beetroots, baked in foil, trimmed, skinned and chopped
1 tbsp nutritional yeast flakes
juice of half a lemon
pepper and seasoning
extra fried tofu bacon, to serve
Cook facon gently in olive oil for about 5 minutes. (Mine didn't crisp because not in non-stick saucepan but I am not sure that they should.) Add onion and cook another until onion is translucent (I cooked mine for 15-20 minutes hoping that facon would crisp up but I think I needed far less time.)
Add carrot and celery and continue cooking for about 5-10 minutes until vegetables are softened.
Add potatoes, salts, liquid smoke and water. Check taste (remembering the baked beetroot will sweeten it slightly) and then bring to the boil. Simmer for about 15 minutes. Add beetroots and simmer another 15 minutes or until vegetables are falling apart when a fork goes through them.
Stir in nutritional yeast flakes, lemon juice and season to taste. Serve with some tofu bacon sprinkled on top.
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