Call me crazy, this wouldn’t’ be a stretch, but heres a soup recipe in the dog days of summer.
But there is something about the earthiness that leaves you feeling cooled, even grounded per chance. Plus your digestive system isn’t working to warm up your food. BUT… you can eat it chilled, which to be honest, is fucking delicious and probably the way you’ll want to go.
Beets are incredible. I actually have never really taken them seriously until experimenting with them this year. I just couldn’t quite get into the taste. But they are so incredibly beneficial that if you are looking to incorporate more into your diet, this flavourful recipe will get you hooked. wink wink, Jenny. You’ll be stockpiling beets in no time.
I don’t know what it is, but there is a grounding nature with them, that kind of brings with it the story of earth and being rooted. ok, I know this may sound like hippie shit, but when you feel in tune with the earth you do feel better, and well, thats a beautiful thing.
I call this a saloup. Its a beautiful base chock full of toppings, which lends itself to a beautiful, almost warm or cool salad. Plentiful in goodness and nutrition with fiber, antioxidants, and healthy fats, and cleansing to the liver. It is a perfect foundational recipe.
There’s nothing left to say but, DJ drop the beet….
RECIPE
INGREDIENTS
The New Beets
-3 small to medium beets
-4 cloves garlic
-1 can light coconut milk (canned)
-1 cup Coconut drinking milk or other non dairy milk
-Juice on one lemon
-salt and pepper
-pinch of cayenne pepper
Toppings
-1 avocado cubed
-1 medium red onion
-2 handfuls Kale
-seaweed
-pumpkin seeds
-Handful of Arugula
-Coconut oil
METHOD
Preheat your oven to 350 degrees. Roughly chop your red onion into eighths. And spread out slices onto a baking sheet. Season with coconut oil, salt and pepper. These will go in the oven for roughly 20 minutes, give or take. But you want a nice caramelization to happen.
While the onions are in the oven, start by thoroughly washing and peeling your beets, and cut into desired chunks. Its nice to have them a little bit bigger then bite sized for a nice hearty soup;) Place in medium sized saucepan, with the garlic and a pinch of salt. Add water, just enough to cover the beets. Bring to a boil then turn down heat and let simmer. Cook until beets are lovely and tender, around 20 minutes as well. Stir in your coconut milk and coconut drinking milk, lemon and cayenne and bring to a simmer for 5 minutes.
This is when you can start creating your depth in the soup by creating your add in’s. Feel free to mix it up, but for this recipe I lightly steamed and then drained, thin strips of Kale. Place a generous portion of this at the bottom of your bowls. Pour your soup over top of your bed of Kale. Drop in your cubes of avocado. Top with your carmelized onions and arugula (pea shoots of any kind also are divine) seeds and thinly sliced dried seaweed and a little S&P to garnish.
There’s nothing left to say but, DJ drop the beet….
