Carrot & Beetroot are the most common veggies that I use in my day to day cooking. However I came to know of Celery after I moved to UK 🙂 Once in a while I pick up veggies,fruits or greens which I have never eaten or cooked with them before. One day I picked a pack of Celery from the market & made a bowl full of SouthIndian style koottu with it 😬 The smell was sooo strong that me & S couldn’t even finish 1/4th of the bowl.Then I stopped buying it for a while.One of my best friends in UK she used to visit me regularly post delivery. Since I was alone managing my daughter she used to bring Soups, Dosai batter and sometimes healthy snacks with her.This Carrot Beet Soup is her recipe and have been preparing this soup very often ever since. Only thing I skipped is adding Corn starch and instead added nutritional yeast this time. Though husband is still not a fan of Celery’s smell I include them in my diet once in a while in the form of juices or soups.
My Day 4 Dinner Bowl :
Carrot Beet Celery soup and pan fried Red Kidney Bean falafels .Had stored these falafels that I had prepared earlier in freezer. Thawed them to room temperature, then I pan fried in oil for nearly 20 minutes.Turned sides inbetween while cooking. We loved the Pan fried version too.
I topped the soup with some Pumpkin seeds & Chia seeds. Managed to finish off my dinner well before 8pm 🙂 The following measurement serves one big bowl of soup that is sufficient for one person. Kindly increase quantity if you are making for more than one.