Our days of waiting for the mailman to drop off our seed order are officially over. He delivered the last of our goods today. Per usual, Henry and I were watching from the window as he made his last delivery.
Taylor working hard with the schedule. Me taking a look at our garlic. It’s getting real!
Our garlic is peeking out of the ground and looking good. I have a feeling that we have hours of weeding in our near future. They are slowing getting out of hand. Any takers want to come help us weed? We will feed you a home cooked meal and as much beer as you’d like!
Before we get to weeding and greenhouse construction lets chat about this lovely soup. This would make a very romantic Valentines dinner. Just look at that color! There is one tiny catch though. You have to love beets in order to enjoy this soup. It is a beet lovers dream come true. This soup is creamy, rich, and slightly spicy. I can’t wait to whip up another batch of this on the 14th. I may even have to make more later this week. I am addicted and not afraid to turn purple.
Beet Ginger and Coconut Soup (serves 4-6 )
1 tbs coconut oil
3 large red beets, scrubbed clean and cut into 1/4 inch pieces (fyi, I don’t peel my beets. especially if they are organic)
1 tbs fresh minced ginger
1 large yellow onion, diced
3 large cloves of garlic, minced
dash of cayenne pepper
dash of red pepper flakes
1/2 cup of full fat coconut milk
4-5 cups of veggie stock
salt and pepper to taste
In a large soup pan heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add beets, garlic and ginger. Cook for about 3-5 more minutes stirring often. Add 4 cups of veggie stock and bring to a boil. Reduce heat to a simmer for about 25 minutes. Add cayenne pepper and red pepper flakes. Make sure beets are fork tender and then carefully with a blender or immersion blender puree the soup. Add more stalk or water if it is too thick. Add coconut milk. Stir to combine. Season to taste with salt and pepper. Serve warm and enjoy.