You can’t help but feel a sense of accomplishment at the close of each year. Although, “accomplishment” is a subjective term and it means something different to each of us. So, what did I “accomplish”? Well, I survived another year of the girl in high school, the boy moving across the state, a deposition on behalf of my former employer (and a gaggle of attorneys) and a couple of surgeries (nothing serious, but it was an excuse to lay around on my butt and be waited on hand and foot by J). Oh, and I made it through yet another deployment (which means living man-less for months on end and dealing with every appliance/vehicle/plumbing failure that occurs in his absence and, what’s worse, always seems to happen all at once).
I’ve never known J to make New Year’s resolutions and I make the same resolution every year: “be happy & be content.” It sounds easy enough in theory, but it isn’t always easy in practice! It’s easy to be content, though, on a night like this with a full belly, a good bottle of wine and our well-worn copy of It’s A Wonderful Life. It’s becoming a tradition for us.
We enjoyed a simple, but wonderful, dinner: we made roasted beet soup, in our continuing effort to use up the several pounds of homegrown beets that J’s parents gave us. Luckily, we never tire of beets (and our greyt boy loves them, too). I adapted an “omnivore” appetizer recipe in a magazine (I don’t remember which one) and came up with this new favorite soup recipe.
To go with the soup, we made one of our favorite puff pastry recipes that I found at Vegan Spoonful. I tweaked it a bit (of course, don’t I always?): I use half the amount of olive oil and nutritional yeast called for in the recipe and I use frozen kale because I always have that on hand (which also means the water in the recipe may be reduced or eliminated). We had some leftover kale filling, which J discovered is darn tasty as a garnish on the hot soup (that’s my bowl in the picture below with the chopped green onions).
♥ ♥ ♥
Roasted Beet Soup
4 medium beets, scrubbed and peeled and quartered
4 Tablespoons extra-virgin olive oil
1 teaspoon ground white pepper
1-1/2 teaspoons sea salt
2 Tablespoons ground coriander
3 cups No Chicken broth
1 cup unsweetened So Delicious coconut milk
Chopped green onions for garnish
Preheat the oven to 425F.
Whisk together the olive oil, white pepper, sea salt and coriander in a measuring glass; set aside.
Prepare the beets and place in a medium bowl. Pour the marinade over the beets and toss to coat. Place the beets in a small roasting pan and cover tightly with aluminum foil. Bake for 60 minutes, or until the beets are soft and easily pierced with a fork. Allow to cool to room temperature.
Scrape the cooled beets and the marinade into a blender with the broth and purée until smooth, then pour the soup into a large sauce pan or pot. Or, if you prefer a chunkier soup, place the beets and the marinade in a large saucepan or pot with the broth and use an immersion blender to blend the soup to the desired consistency.
Turn the heat on to medium and add in the coconut milk. Cook, while stirring, until the soup is heated throughout.
Garnish with chopped green onions and serve hot.