If you work with food, every 2 years or so (I think it depends on the state) you have to take a food handler’s test. Since I do cakes for weddings and special events, I’m obligated to have a food handlers card. So last weekend while Andy went to a fair to sell his work (Gilmore Girls prints and pins included!), I studied for the test. There are videos and an online class to help you prepare. I took tons of notes like a good student 🙂 Ashley wanted to watch with me, my little snuggle-bug. We made my bed all neat and tidy, then laid on top of it, propped up with many pillows, laptop in hand.
What I forgot about the test and the test prep videos (I’ve done this before) is how they scare the daylights out of you. Ha! Food borne illness is NO joke, and every year 1 in 6 Americans gets sick. So basically half of the training is scaring you into washing your hands (like, a LOT), preventing cross-contamination, storing foods at the right temperatures and in the right places, etc. It’s all super good to know, and you can believe I scrubbed the heck out of my kitchen the next day! I also reminded my husband and kids of a few things, like always keeping meat on the bottom shelf in the fridge.
What I also had to refresh myself on was the different temperatures at which you’re required to cook meat. A good chunk of the test is knowing these temperatures. Because every cake maker needs to know that. 😉 But have no fear my lovelies, I aced my test (literally, I got 95%).
Onto this recipe! Today I was craving a rich soup with ginger. I whipped up this easy Ginger Onion & Beet Soup for myself and Ashley, and it was TOO good not to share with you! It’s a little spicy (but my kids didn’t think it was too spicy) and you can hardly taste the beet. It’s there more for color and nutrition 🙂 I hope you enjoy it!
Ginger Onion & Beet Soup
1 yellow onion
1/2 large beet
1 tablespoon avocado oil
salt and pepper to season
1 clove garlic, minced
1 inch fresh ginger, peeled and minced
1 teaspoon fish sauce*
1 teaspoon coconut aminos
2 & 1/2 cups chicken stock
*(in my opinion, this isn’t enough to taste the fish in the soup, it just makes the soup richer and more complex)
- Put a medium-sized heavy-bottomed pot over low to medium heat.
- Chop the onion, and peel then chop the beet.
- Add the oil, onion, and beet to the pot. Season with salt and pepper, and cook until almost tender, about 10 minutes.
- Add the garlic and ginger and cook about 5 minutes longer.
- Add the fish sauce and coconut aminos to deglaze the pot. Apologize to you family that no, you are not making Pad Thai 😉
- Transfer to a blender with a vent. Add the chicken broth to the blender as well.
- Puree until completely smooth.
- Heat and serve with crackers. I used Jilz, Salt and Pepper Crackers.