Do you also feel like January dragged on forever? After the holiday season the snowy and cold weather seems to have slowed down time somehow. But Frebruary is here now and that means Valentine’s Day is right around the corner. While I do believe that this holiday has been commercialised to a ridiculous degree, I like the idea of dedicating some time to your partner or to yourself. Why not do this by cooking this delicious beetroot soup?
Whether in a relationship or not, I have never given much about Valentine’s Day. It always seemed very artifical and American (sorry American readers 😃). The pressure of spending lots of money on gifts and weird competition with other couples is quite toxic in my opinion. However, I do appreciate that it is nice to have another day next to your anniversary to celebrate your love. Do something nice for your partner to show them how much you appreciate them.
Another thing to note of course is the weird pressure on singles to find a date for Valentine’s Day. Generelly, romantic love is often be displayed as the most important type of love by society. But I think friendship and altruism (“love of the next” in German) is as if not more important. So no matter if you want to celebrate romance or friendship or even family, use Valentine’s Day as an excuse and do something nice for “your next”. Make some good food, relax, take some time for self care! No matter if you’re doing it all for yourself!
Beetroot Soup (v, gf)
- 1 onion
- 2 cloves garlic
- 1 knob ginger ~ 1/2 cm
- 1 beetroot large
- 4 potatoes
- 2 cups vegetable stock add as needed
- olive oil for frying
- 1 can chickpeas
- flavourings eg. smoked paprika, chili powder, agave syrup, etc.
- vegan cream to serve
- To make the soup, start by preparing the vegetables. Cut the onion, garlic and ginger into small sticks and the beetroot and potatoes into large cubes.
- Heat some olive oil in a large pot over medium heat. Once it’s hot, fry the onions, garlic and ginger until fragrant. Add the potatoes and beetroot to the pot and fry for a few minutes. Deglaze the pan with the vegetable stock and simmer the poatoes until soft.
- While the potatoes are cooking, drain and rinse the chickpeas. Toss in your chosen spices and roast at 200°C for 15 min or until crispy.
- When the potatoes are cooked, remove the pot from the heat and puree the soup with an immersion or regular blender. To serve, decorate with plant cream and top with the roasted chickpeas.
If you make this recipe, tag me on Instagram @fossilsandfusilli! And check out all my other recipes here!
Hope you have a wonderful Valentine’s Day and let me know enjoy the beetroot soup! Until next time ✌️