In the dead of winter, there are few things more comforting than a piping hot bowl of soup to warm you up from the inside out. I put ginger in almost everything I eat, especially in the cold seasons, and this soup is no exception. I was looking for a way to use up the surplus of split mung beans I had in my pantry (thanks mom), and this nourishing, spicy ginger mung bean soup came to be.
“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!
I don’t know about you, but this semester is already draining the life out of me! This soup is a life saver when you’re hit with allergies, a sinus infection, body aches, food poisoning, and your period. Yes, I literally had to deal with all of that last week, on top of my thesis. I barely felt like eating, or cooking, for that matter, but I knew I needed something hot, spicy, soothing, and relatively easy (compared to the preparations and wait time for phở).
This healing soup comes together quickly, without too much work. The fiery combination of garlic, ginger, and white pepper will wake your senses, warming you from head to toe. I also like that there’s not too much chewing involved. It’s funny how the most mundane tasks, like chewing, become 100 times more difficult when you’re sick. This soup provides a spicy burst of nutrition to keep you going!
The premise of Thanksgiving is not something I personally celebrate, and I definitely don’t eat turkey (here’s 50 million reasons why), but I am always grateful to have time off from school to spend time with loved ones. And it’s a time for students like me to catch up on studying, of course. Some break!
Quite a few of my friends at UT Arlington are international students, so they will not be attending large family Thanksgiving dinner parties. This is a post dedicated to them. If you’re having a quiet holiday this year and are unsure of what to make, here are a few yummy suggestions for a solitary, vegan Thanksgiving celebration. You don’t necessarily have to cook for hours and most of the dishes can be also be made gluten-free.