I’ve been reading the blog, Lisa’s Vegetarian Kitchen for several years now. She and a couple of other food bloggers run a monthly contest called “No Croutons Required”. I’ve never participated before, but when I read the January 2013 Theme: “The first challenge for 2013 is to come up with a creative vegetarian soup or salad making use of your leftovers.”, I realised I was actually about to make something that fell into the category and also wasn’t already on the recipe section of my blog.
I have to admit, however, that I do feel a bit of a cheat in giving out this recipe which is best made, believe it or not, in your microwave. For my first No Croutons Required entry, I should probably show off that I can actually cook and usually cook from scratch, which this kind of does, but using the microwave from start to finish and a can of soup does make me feel like a cheat! But then the theme is leftovers… so maybe that is appropriate?
This recipe also requires you to be be a believer in eating the entire beet minus the root and the peel. I eat beets regularly, especially to make Lithuanian dishes (such as this one) that I’ve blogged about here, before. And in using those beets, I wind up with a bit of beet stock at the bottom of my pressure cooker and then there are the greens. I freeze the beet stock and then chop the greens and stems into pieces, wilt in the microwave, and freeze them for another day, too. So this soup is what I do when that “another day” comes along. In my case, btw, that is usually in the winter. This is a great warming soup to eat in the winter when the snow piles up and the days are grey. It really adds some colour!
Clevergirl’s Wintertime Beet Soup
aka: What to do with the rest of your beet soup
Makes 3-4 bowls of soup, depending on the size of your bowl!
2 cups beet stock (frozen or not)
1 pouch frozen wilted beet greens that you’ve been saving up (equivalent of one bunch)
1 can Campbell’s cream of mushroom soup. (you can used the low fat/sodium if you want)
c. 1 teaspoon of caraway seeds
freshly ground black pepper.
1) put the stock in a microwavable dish with lid. Heat on high until nearly unthawed 2-3 min on high. (or if using fresh, until hot).
2) stir and then add the frozen wilted beet greens Heat on high another 2-3 minutes.
3) Add the can of cream of mushroom soup and stir well. Heat again for another 2-3 minutes
4) add the caraway seeds and black pepper, stir and heat a bit more until hot.
5) Taste. It should be peppery. You probably don’t need salt due to the amount of sodium in cream of mushroom soup.
6) serve (see photo!)
If you have a potato lying around*, scrub it up, fork it a bit and microwave it according to your microwave’s instructions before you start the soup. towards the end of making the soup, peel, cut in cubes and put into the soup. (*I didn’t when I made the batch up photographed below.)
Do you see, after reading that, why I say I feel like a cheat? Yeah, if it gets any easier, it will would be not “cooked” at all… but Sandra Lee’ised. And here’s the big finish: