Serves 2-3
Ingredients:
- Yellow Beetroot, 1 (peeled and cut into small chunks)
- Large Apple, 1 (peeled and cut into small chunks)
- Potato, 1.5 (peeled and cut into small chunks)
- Large Onion, 1 (peeled and cut into small chunks)
- Water, 500ml
- Homemade Garlic Salt, 1/2
- Roasted Garlic, 1 bulb
- Pea Shoots (Dou Miao), 200 grams
- Shredded Chicken, to taste
- Extra Virgin Olive Oil, to taste
- Dried Parsley Flakes, to taste
Instructions:
- In a Thermos® Shuttle Chef® inner pot, place in beetroot, apple, potato and onion chunks. Add water, cover with the inner pot's lid and bring it to a boil over medium low heat.
- When boiling, transfer inner pot into the Shuttle Chef® outer pot and let it sit aside for 20 minutes.
- In separate wok/pan, stir fry pea shoots (dou miao) with roasted garlic. Set it aside.
- After 20 minutes, add homemade garlic salt into the soup. Remove soup and blend it till smooth.
- Dish out, and before serving, drizzle with extra virgin olive oil and garnish with stir-fried pea shoots (dou miao), shredded chicken and dried parsley flakes.
Notes:
- This recipe is based on using a 1.6L Thermos® Shuttle Chef® KBF-1600. You may consider cooking the soup in RPF-20, TCRA-1800 or adjust the ingredients quantity based on your Shuttle Chef® capacity.
Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.