RECIPEA soup that's a mix of flavours — sweet, sour and spicy
Want to satisfy your sweet tooth? Try maple syrup which contains fewer calories; it's healthier than honey.
The process of making maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The collected sap is then condensed by boiling, which helps concentrate its sugar content. This process also creates the characteristic flavour and deep colour of the syrup.
The scientific name for the sugar maple tree, from which maple syrup is obtained, isAcer saccharum.
Maple syrup-producing trees are only found in select regions of North America.
Maple syrup is an excellent source of manganese and zinc.
Now, for a recipe.
Roasted Beetroot Soup with Maple Syrup
One bunch of small beets: About a kg
Extra virgin olive oil: half a spoon
Onion, chopped: 1, medium-sized
Garlic cloves, minced: 2, small
Ginger, minced: 1 small piece
Zest of 1 orange finely grated
Pinch of red chilli powder
Juice of 3 oranges (or about 1 cup)
Maple syrup: 1 tbsp
Salt and pepper, to taste
Fresh cream: 3 tbsp
Method:Cut off the greens from the beets, scrub them clean and cook till tender. Let them cool enough for you to peel them with your fingers. Cut them into large cubes. In a large sauce pan, heat 2 tbsp of olive oil on medium heat and sauté the onion for about 3 minutes. Add the garlic, ginger, orange zest and a pinch of chilli powder and sauté for another minute. Add beet cubes and stock, bring the liquid to a boil and let it simmer for 10-15 minutes, or until the beets are extremely soft. Use a hand-mixer or transfer the vegetables to a food processor, add orange juice and purée to a smooth, velvety mass. Add maple syrup and season with salt and black pepper or some more chilli powder, until you find it sweet, salty or spicy enough! Serve at room temperature or chilled, add one tablespoon of fresh cream to each bowl right before serving.
CHEF BHOLANATH JHA