Another Fall vegetable being cooked up in the South Arm Multicultural Community Kitchen is Beet.
Beets have many health benefits which include high in vitamins and minerals like the B Vitamin, folate, manganese, potassium and copper. They are also high in dietary fiber. Beets also contain a healthy amount of magnesium, phosphorous, vitamin C and vitamin B6.
Ingredients
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 4 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced (or 1 tablespoon ground ginger)
- 4 to 5 small potatoes, chopped
- 4 large beets, chopped
- 16 to 20 cups of vegetable or chicken stock
- 2 tablespoons curry powder or paste
- 2 tablespoons cumin
Source: South Arm Community Kitchen
Instructions
 Prepare the vegetables as required. |
 In a medium pot, heat oil over medium heat. Add onions and cook until soft.
Add garlic and ginger and cook until fragrant. |
 Add potatoes and cook, stirring often for few more minutes. |
 Add spices and stir to mix well. |
 Add beets. |
 Add stock and bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until the vegetables are tender. |
 Puree the soup with a hand held blender until smooth. If desired, thin with more water, stock or milk. |
 Season with salt and pepper to taste.
Garnish with fresh chopped parsley and crushed red pepper if desired. |
