Finally the winter arrived.
The streets and cars are snow covered. We spend the weekend on the little hill one block away, sliding down the slope, with snow ball fights and a lot of laughter. The boys just LOVE snow, and so do we.
First thing in the morning is to run to the windows and check the snow conditions… “Can we go outside? Now?” How great it would be to live in a house with a great garden right next to it… at least in those moments. But hey, living in the city is cool as well and while I went running with some girls in the park, the boys had fun in our little courtyard.
Beetroot soup love
I guess you can remember my fond love for beetroot… I haven’t posted a recipe with beetroot for a while, so today it is a warming beetroot soup, made out of 3 ingredients, but oh so flavorful.
All you need is beetroot, a can of coconut milk, salt and some sprouts if you like them. The secret to get all the great aroma out of the beets, is to slowly roast them before puree them with the coconut milk. For me the hardest part is, not to snack the roasted beets right away from the baking tin. Mhh, such an earthy yet sweet flavor!
The soup will warm you up, it gives you the feeling to treat your body after a winter walk or felt hours of snowball fights with the kids. The color is unbelievable cool as always with beets. What a contrast to the white snowy landscape. Great a swell as a color splash on these never ending grey days without snow, but with a lot of rain…
I made a fresh salad out of mixed herbs, roasted chickpeas, sprouts, pomegranate seeds to come with the soup. Just because I always have this longing for fresh salads in January. You can mix together whatever you find in the fridge. Cucumber, carrots, avocado would be great to add…
Warming beetroot soup with a fresh salad
- 4-5 beetroots, chopped in small cubes
- 2 tablespoons olive oil
- 1 can of coconut milk (400ml)
- pinch of salt
- sprouts if you want to, I used onion sprouts
Mix the beetroots with the olive oil and roast for 40 minutes at 180°C (350°F), until tender and a bit crispy. Make sure you taste one, it is so good and perfect to make them another day just like this for dinner… Put the beets with the coconut milk and salt in a blender and mix until very smooth and creamy. Slowly heat the soup until very hot, put it into bowls and add the sprouts. For the salad:
- 1 small can of cooked chickpeas
- pinch of salt
- pinch of fresh grounded cumin
- pinch of turmeric
- 1/2 pomegranate
- fresh greens, like arugula, little beet leaves, mint, winter salads
- whatever you find in your fridge to add to the salad
Drain the chickpeas and put them in a pan with the salt, cumin and turmeric. Let them roast for a couple of minutes, until they get golden brown and crispy. Get the seeds out of the pomegranate ( I use a wooden spoon to knock them out. Very easy method. Just hold half of a pomegranate upside down in our hand over a bowl and knock on the skin. The seeds will easily come out…). Cut all vegetables you use into small pieces and mix all ingredients together. For the dressing take:
- 1 avocado
- 1 ripe mango
- lime juice to your taste
Mix all ingredients in a blender or puree with a hand blender. Season with salt and pepper and put it over the salad