Beetroot is the star of this medley of vegetables. It has vitamins A and C, potassium and folate, but the red hue of the soup may put off those who are not used to the ingredient. The soup is sweet and nutritious though, so it is certainly worth adding to your home-cooking repertoire.
- 6 litres of water
- 100 g soya beans, washed
- 4g kombu (dried kelp)
- 2 beetroots (740 g), peeled, quartered
- 2 carrots (359 g), roll-cut each carrot into four pieces
- 1 white sweetcorn (377 g), cut into four pieces
- 1 Chinese pear (300 g), peeled, cored and sectioned into six pieces
- 2 celery stalks (100 g), peeled and cut into thirds
- 1 yellow onion (153 g), sectioned
- 1 tomato (163 g)
- 1 honey date
- ½ tsp of salt (optional)
In a pot, add 4 litres of water, soya beans and kelp. Bring to a boil and cook over medium-low heat and half-covered for 40 mins.
Add the beetroots, carrots, white sweetcorn, Chinese pear, celery, yellow onion, tomato and honey date. Season with salt if desired.
Turn off the heat and let the soup cook in residual heat for another hour.
Bring to a boil again before serving.
Text: Straits Times
Photo: Hedy Khoo