Soup Starter

Beet soup with almond milk instead of coconut milk.

Beet soup with almond milk instead of coconut milk.

The recipe for beet soup that I found on the Internet is not the story here.  What is the story, is that even though the recipe turned out delicious when my mother made it, she followed the recipe with only one substitution.  When I decided to make it today, I made several changes.  In particular, I lacked the canned coconut milk that was part of the original recipe and used much more ginger.  I wish the recipe would have given the number of ounces of fresh ginger root.

Since I decided to double the recipe, I have limited space in my refrigerator, and the recipe called for the coconut milk after cooking the rest of the ingredients, this turned out to be the perfect storm of inspiration to make a soup starter or concentrate.

I decided to blog about this idea, since so many people these days are like me.  They have whole whipping cream, almond milk, coconut milk, A2 cow milk, plain greek yogurt, etc. taking up valuable real estate in their refrigerator.  Sometimes this is due to trying too many recipes and sometimes it’s because your family members are on different diets.

Here is a picture of some of the starter or concentrate that I made before having several bowls with different types of milk stirred in just before serving:

Beet Soup before any type of milk is added.

Beet Soup before any type of milk is added.

Now it’s time for me to clean up the kitchen.  I am glad that I doubled the recipe. I don’t want to go through this beet splatter clean up again this week.  Did someone say CSI photos are less messy?

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