Tonight’s dinner was a “soup” adapted from an Epicurious recipe for Beet and Cabbage Soup. It read like a Mexican borscht, but turned out like a hot vegetable puree for me.
The veggie mix above is a Cylindra beet, a red onion, 3 stalks of celery, and a quarter of a very small head of cabbage. After sauteing the veggies in vegetable oil for about ten minutes, I added a container of frozen turkey stock from the freezer, and boiled it all for an hour or so, until the veggies were soft enough to puree in the blender. The only other ingredients were lime juice, stirred in at the end, and tortilla chips to crumble into it.
