Beetroot, Asparagus and Corn Soup

Why people make this soup

Nourilo shares this one as a warm, everyday wellness pot. Beetroot’s deep red pigment (betalain) and juice are natural antioxidants, and asparagus — sometimes called the “king of vegetables” — is prized as an excellent wholesome food. Combined with naturally sweet corn and carrot, this becomes a tasty, nutritious soup that the whole family, young and old, can enjoy.

Method

1. Peel the beetroot; wash it along with the leaves and cut into chunks.
2. Cut the asparagus into segments. Husk the corn and cut into chunks. Peel and chunk the carrot.
3. Bring all ingredients to a boil in 2.4 L of water and simmer for about 1.5 hours, reducing to 1.2–1.5 L. Serve.

Nourilo’s Tips

The most tender, prized part of asparagus is the tip. Nourilo usually slices the tender upper half to stir-fry and eat whole, saving the tougher lower half for soup. If you are cooking for several people, add some pork shin for an even sweeter, richer broth.