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GOLDEN BEETROOT SOUP WITH STIR-FRIED PEA SHOOTS (DOU MIAO)

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:

  1. 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.
  2. When boiling, transfer inner pot into the Shuttle Chef® outer pot and let it sit aside for 20 minutes. 
  3. In separate wok/pan, stir fry pea shoots (dou miao) with roasted garlic. Set it aside.
  4. After 20 minutes, add homemade garlic salt into the soup. Remove soup and blend it till smooth.
  5. 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.