Let’s make this post a story about my good friend, Jason. Jason is a witty conversationalist, a cataclysm of energy and all-around wicked awesome person. We met about eight years ago when I started working at Starbucks in Winnipeg. He was awkward but beyond that, the most amazing person to pass any time with. After he moved to Montreal to get his masters in English, we kept in touch. Well, I say kept in touch but what I really mean is I crashed on his floor diagonally when I visited Montreal because his room was too small for me to fit any other way.
I spent the majority of my twenties in a passionless relationship, but a dream of mine had always been to live in Montreal in an apartment with my two best friends – Kyle and Jason. Once I finally had the courage to make the move to Montreal on my own, that dream came true. It was a brilliant 30 days. Unfortunately on that 30th day, my friend Kyle passed away in his sleep. I guess you might say Jason and I have been through hell together and here we still are.
I’m giving Jason some cooking and grocery shopping lessons to help him have more time and money to devote to his music. He loves beets. I make the easiest and most refreshing beet so
up I could make for him. There will be a series of recipes that follow the same bare-bones approach to cooking and I hope someone else out there might benefit from them!
Perfect with some crackers and crudités on the side. You might also consider adding some kidney beans for extra oomph, but my husband is allergic and they hurt my tummy, so I left them out. Are there fancier soup recipes? Yes. This is a base for you to learn how to cook intuitively. Or, I suppose a base for Jason to learn. You can do it, too.
Serves 6 very comfortably
1 large onion, peeled and sliced
1 large carrot, peeled and sliced
5 cloves garlic, chopped
2 stalks celery, sliced
2 large beets and their greens, peeled and chopped, greens set aside
1 tomato, chopped
1 litre vegetable stock
2 cups water
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
1 small rutabaga or turnip, peeled and chopped
2 cups shredded green cabbage
Salt and black pepper, to taste
In a large stock pot, combine onions, carrots, celery, garlic, beets, tomato, vegetable stock and water. Bring to a boil. Taste for seasoning and add salt as needed. Add the herbs and tomato paste. Let simmer for as long as you have, no less than half and hour. When gearing up to serve dinner, add the cabbage, rutabaga and beet greens. You don’t want these to simmer for too long or the broth will become overly bitter. Once the rutabaga is soft, your soup is good to go. Told you it was easy. Taste for seasoning, adjust and serve.