Wednesday, July 3, 2013

Three Vegetable Soup- Summer's Goodness in a Bowl

We have always had soups when growing up. Borsch (that fermented liquid made out of wheat bran)  was added to most soups to give them a lift and to enhance their nutritive value. In fact, a meal is most of the time incomplete without this amazing starter. I try to make soups as often as possible: pureed, chunky, raw- you name it. They are light and present a powerhouse of nutrients. My ideal soup has to still have a slight crunch and texture- that is, the vegetables should not be soft and mushy- in other words, not overcooked.

This soup here is a combination of beets, new potatoes and green beans. Garnished with parsley, it's ready to go. In the summer heat, I prefer my soups cold. Of course, we are divided on that topic in our family!


Priya Suresh said...

Love the colour of the soup,seriously makes me drool and colourful.

Related Posts with Thumbnails