It was my dear friend, and vegan warrior princess, Rae’s birthday (pictured here embracing Steve the triceratops on said day of celebration) and as well as making a ridiculous cake (dripping with lemon frosting and and smothered in marshmallows) I made some jalapeño poppers, because, well, I never have before and it seemed like something that might be kinda straightforward and delicious. I’m trying to be less complicated as an overall motif. Smoking hazelnuts to stuff into a tiny pepper: I know, this doesn’t seem to fit the theme, but let me explain…
An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” Well, autumnal soup lovers, I reckon that’s a risk we have to take, because I, for one, love a good beetroot soup!
Having heeded this warning from Tom Robbins’ book Jitterbug Perfume, you’ll be pleased to know that this particular kitchen tale begins with a beet (or two) and will end with a gorgeous vibrant soup for autumn, in which the devil is in the detail (or garnishes).
This comforting, thick soup has warmth from ginger, tang from orange zest and is topped with an aniseed swirl of cashew and tarragon cream and a sprinkling of toasted hazelnuts.