“It is a terrible crime to slay a unicorn. Drinking the blood of a unicorn will keep you alive even if you are an inch from death, but at a terrible price.
You have slain something so pure that from the moment the blood touches your lips, you will have a half-life. A cursed life.”
— Firenze | Harry Potter + the Sorcerer’s Stone
I’ve always loved this quote from Harry Potter, especially the part about the karmic consequences of slaying a pure being. It certainly meshes well with my convictions about ahimsa and veganism!
Don’t worry, no unicorns were slain in the making of this soup. It’s raining hard here in Texas, so I made a quick batch of this colorful one pot soup. I decided to call it unicorn blood soup because I was feeling spooky! I know unicorn blood in the HP movies is silver, but we can just pretend it turns bright pink when cooked…haha. 🙂 Enjoy!!
One Pot Unicorn Blood Soup | Beet Ginger Veggie Soup
makes 2 servings
Time: 15-20 minutes
- 4 cups water
- 1 tablespoon roughly chopped ginger
- 3 – 4 oz of your favorite pasta (I used Banza’s chickpea pasta!)
- 1 medium carrot, julienned (about 1/2 cup)
- half a beet, julienned (about 1/2 cup)
- 1 cup frozen edamame
- 1.5 teaspoons mushroom powder, or to taste
- 1/2 teaspoon liquid aminos, or to taste
- white pepper, to taste
- toppings: chives, purple shiso leaves, cilantro, and scallions
- Blend 4 cups of water with the ginger until the ginger is pulverized (I used the whole juice setting on my Blendtec).
- Bring the ginger juice to a boil, and add the pasta. Cook according to package directions, adding all the veggies and seasonings halfway through the cooking process.
- Once the pasta has been cooked, bring the heat down low and add more seasoning to your taste, if needed.
Happy Halloween, y’all!