Tag Archives: soup

Pre-travel roast beetroot soup with quinoa


Phew, third shower of the day and it’s only early afternoon….. Accra is getting stickier, about 32C and only 67% humidity, not really that bad. We hear Tamale (in the north) still has heavy harmattan, so we cannot really complain. This morning I’ve moved all my last things out of my friend’s storage room (boy’s quarters…. tiny), so my rented room is now a Jenga-like stack of kitchen tools, dismantled floor fans and suitcases.  I’m off to Rome for work next week, and had a plethora of vegetables in the fridge, so this roast beetroot soup with quinoa was concocted while schlepping bits of an office chair, a table top and legs, an increasingly rickety drying rack and more through the flat.

I have been flathunting in Accra with two colleagues, and we may now have found a nice flat. Discussions are still ongoing regarding burglar bars and lease agreement, but we are crossing our fingers for a move later this month. I gave away most of my moving boxes to friends last year so will be moving again in bags and baskets, and am just hoping that bed linens and clothes have not gotten too moldy since November. We shall see.


Really, you could make some variation on this with most root vegetables…. This is just what I had to use up before traveling. I try to buy local produce here, and was vaguely thinking of a beetroot risotto with feta, but soup is what these beetroots ended up in. Most of the soup will end up in the freezer so I have lunch ready for a few days when I am back in Accra, which might also be our moving week. After three months living out of suitcases, it will be very nice to actually unpack again.

Roast beetroot soup with quinoa and red rice

1 kg peeled beets, quartered  (about 2 pounds)
1 large diced potato, quartered
3 carrots, peeled (mine were wizened but fine for soup)
1 onion, peeled and quartered
3 clove garlic, peeled but whole
1 tbs olive oil

4 stalks celery, diced (last of my precious post-Christmas UK celery)
2 green bell peppers, seeded and chopped
2 cm fresh ginger, finely chopped
1 tbs olive oil

2 litres vegetable stock (here, from two stock cubes)
1/3 cup quinoa
1/3 cup red rice
2 tsp parsley
2 tsp rosemary
1 tsp salt
1/2 tsp pepper

Heat the oven to 220C. Line a baking sheet sheet with baking parchment or aluminum foil. Spread out the vegetables, drizzle over some olive oil and let the vegetables roast until soft when pierced with a sharp knife.  I left them in about 35 minutes, then turned off oven and left them in another 15 minutes or so.

In the meanwhile, heat a little olive oil in a big saucepan, and gently fry the celery and bell peppers until soft. Then tip in the roast vegetables, 2 litres of vegetable stock and blend well with an immersion blender if you have one. Then add the quinoa and red rice (or plain rice, or lentils, whatever you feel like adding for a bit more body) and spices, and bring the soup to the boil. Cook until quinoa and rice are soft, 25 minutes or so. Taste and see if you want to add more spices, salt or pepper.


It was very nice! Quite thick, good flavours and a little crunch from the quinoa. Maybe some feta on top as well? It was a generous pot of soup, so six portions are now cooling and destined for the freezer, and there is plenty left for this weekend as well. Enjoy your weekend!


Split pea and sweet potato soup, and plastic recycling

grilled plantain Accra

Grilled plantain, in Cantonments, Accra. We were heading to the airport and traffic was slow. The eight kilometers to Kotoka Airport can take fifteen minutes, or an hour and a half, you never quite know.  But I’d had  this pea soup for lunch, tasty and filling, which helps maintain patience. Normally I’d make split yellow pea soup with salt ham, or salt pork knuckle and maybe leeks, in a more Nordic style. But this was more what we had in the house, and it was good.

Split yellow pea soup with sweet potatoes

Split yellow peas: 2 cups soaked and cooked the day before
2 sweet potatoes: sliced and roasted
1-2 tsp vegetable oil
4 cloves garlic, peeled and chopped
Fresh ginger: about 3 cm, peeled and chopped
One onion: peeled and chopped
2 tsp powdered turmeric
1 litre vegetable stock

Fry up onion, garlic, ginger. Add sliced, roasted sweet potatoes. If you did not have time to roast them (I had leftovers from another dish), just chuck them in the pan with the onions and and let them soften a  bit. Then I added the split yellow peas, mine were already cooked for lasagna a couple days earlier. (Again, if you do not have cooked split peas on hand, just use split peas that you have soaked for a few hours, to cut down on cooking time.) Add the stock, and cook 15 min or so – longer if using uncooked sweet potatoes and uncooked split peas. Then blended it all with an immersion blender to a thick soup. Add more liquid if like it looser. Good soup to eat from a mug  (we did that while watching the French series The Bureau, so far very good), along with a slice of freshly baked and buttered bread.

So non-photogenic, I should have added a sprig  of something or a token swirl of yogurt….

Accra often surprises me in good ways, like the cheerful garbage truck men. Here collecting from the bakery next door, which is very busy despite not being cheap. Fancy new cars line up to get breakfast, our street gets busy in the mornings. Many do burn rubbish  (I can smell some right now) and the Accra waste situation is challenging. There is a push by the Accra Metropolitan Assembly to turn Accra into the cleanest city in the whole of Africa, we will see. At least Environment360 is doing inspirational work on recycling (mainly plastic) and education, which is great to see. Now I just need to get my plastic to a recycling point…..

Garbage truck Accra

There have been suggestions to ban plastic bags in Ghana, like Kenya recently did. It will come, I am sure. We bring cloth bags to the supermarket, to avoid coming home with eight yellow plastic Shoprite bags after each trip, though that is not so common here. We were told off only once for bringing our own bags (Marina Mall), but not since. Of course my carbon footprint is terrible (air travel), and I really should bring a fabric bag or paper bag to buy my eggs from the the corner shop (a sweet lady in a half-container shack) rather than as here, double-bagged in the thin black bags. Next time!



Sweet potato and lentil soup

Accra fruit and veg

While we always come back to Accra with suitcases stuffed with food hard to find here, there are lots of wonderful food items here too. Cassava, mango, pineapple, red onions, avocado, eggplant and green bell peppers, and  yes – sweet potato. On Sundays I’ll often make soup for next week’s lunches. In Rome it was fridgestrone – whatever vegetables needed using up at the end of the week. Here in Accra, sweet potatoes are often the base, with onions, some pulses,  and various spices, all simmering in the slow cooker.


Sweet potato and lentil soup

3 onions
6 cloves of garlic
3 tsp fennel seeds
9 cm fresh ginger, peeled
2 tbs oil
1.5 litre vegetable stock
1 kilo sweet potato, diced
200 grammes red lentils
4 tbs coconut milk powder
salt, pepper to taste

Heat the oil in a frying on. Peel and hope the onions, and fry them gently for a few minutes. Add fennel seeds. Chop the fresh ginger coarsely, and add to the frying pan for a few minutes more.

Meanwhile, peel, then coarsely chop the sweet potatoes. I use a hand blender to finish the soup after cooking, so was not too worried about chopping evenly. Put the sweet potatoes in the slow cooker, with vegetable stock, onion/ginger/fennel seeds, and the red lentils. I had soaked the red lentils for a couple hours first, totally optional. Cook in slow cooker on high for a few hours, or in a stovetop pot if you prefer (maybe 45 minutes). When the sweet potatoes and lentils are soft, blend until smooth using a stick blender. Stir in the coconut milk powder (or coconut milk if you have that). Check the seasoning and serve.


Not so Pinterest-worthy but tasty!