Golden Fall Soup
Fall is one of my favorite seasons when it comes to food. The local farmers market in Amsterdam fills up with pumpkins, root vegetables, apples and cabbages. It’s super colorful and I always need to control myself to buy just what I need and not buy everything that looks beautiful.
In this turbulent season of change the predominant sweet and heavy foods help to ground and nourish us. It is a beautiful example of the earth supplying exactly what we need.
This soup is like a little fall sunshine in a bowl. Made from yellow beats with tahini and ginger, this is a well combined raw soup for this season, being nutritious, warming and oh so tasty!
I serve this soup at room temperature and not chilled because the weather is already cold enough for me.
- 1 large yellow beet (or two small ones)
- 3 Tbsp Tahini
- 1 glove of garlic
- 1-1.5 inch piece of ginger
- one or two spring onions
- juice of 1 lemon
- Himalayan Salt (to your own taste)
- 1-2 cups of water water
Put the first 6 ingredients and one cup of water in to a blender. Blend until smooth. Add some salt and extra water if needed to get the right taste and consistency for your liking and give the blender another short swirl.
Enjoy the soup at room temperature or slightly chilled.