During university, I spent a good chunk of a summer in hunting, exploring, and eating different food. The food was astounding, the people delightful, the weather and hospitality beautiful. Within two or three days, I recognised that my views on time management weren’t shared by my new friends.

We planned to have lunch at noon, assuming the time would be 12 noon and 1 pm. The same for meetings or travel: timeframes were approximations without rigid punctuality. I learned that my idea of “being on time” was far more culturally formed than I had realised. All of us are shaped by the cultural values that surrounds us, usually without us noticing.

Here, “food” doesn’t mean intangible item, but rather refers to the ways of consumption for us to survive. It refers to the unquestionable assumptions and cooking ideals handed simply because we eat to live. I know that green beans are for frying, steaming or braising. Being innovative, I have turn green beans into soup. I know it’s not delicious looking, nor is it presentative but the taste is great. At least, I have green beans soup that is comforting for a cold day. Thanks to God for abundant food. Let’s cook!!!!

Ingredients

200 g green beans, cut both end bits off, bite size
8 Tbs yoghurt, divided
1 Tbs garlic minced
water
garlic salt
black pepper
oil
margarine

Garnish

50 g cooked green beans
Dried shallots
chili sauce

Method

Put kettle on. Once boil pour into a microwave safe bowl with green beans inside. Microwave for 18-20 minutes until green beans  are cooked and softened. Drain and reserve the hot boiling water. Also reserved cooked 50 g green beam for garnish later. Let green bean sit for 5 minutes, to cool.

Once it has cool, place 200 g cooked green beans into the blender. Blend with 5 Tbs yoghurt,  about 5 Tbs water and add oil slowly and a bit at a time until you have smooth texture and set aside. In a pot on medium heat add 1 Tbs oil and 1 Tbs margarine once melted add garlic and toss until translucent.

Now add the pureed green beans and reserved water about 2 c. Stir in remaining yoghurt and bring it to simmer about 10-15 minutes. Season with garlic salt and black pepper. Spoon onto bowls. Garnish with dried shallots on one end, cooked green beans in the middle and chili sauce on the other end, oops my chili sauce has sunken in.  Luckily, there is a drop on the beans. Drizzle some oil around it. Serve with a glass of white wine. Enjoy!!!!

https://helenscchin.com/2021/03/01/green-beans-soup/

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