To Cook - Pink Soup

Never ever ever thought about mixing up beets with coconut milk and avocado,

but damn it works!!

got the recipe from one of my favorite new foodblog discoveries,

Go Lubka

This is the recipe

but make sure to check out the rest of 'bookmark'-worthy blog

Pink Soup with Roasted Onions and Broccoli

2-3 small to medium beets – peeled and cubed

2 garlic cloves – minced

sea salt

2 small to medium red onions – peeled and quartered or cut into eighths, depending on size

grape seed oil

1 head of broccoli – cut into bite-sized florets

2 cans Thai coconut milk

pinch of chili powder or a dash of cayenne

1/2 lemon – juiced

1-2 ripe but firm avocados

freshly ground black pepper

arugula leaves for garnish

1. Add beets to a medium-sized saucepan along with the garlic and a pinch of salt and barely cover with water. Bring to a boil, lower the heat and simmer until beets are tender.

2. Meanwhile, preheat the oven to 350F (180 C). Place onions on an oiled baking sheet, lightly brush with oil and roast until golden, for about 20 minutes.

3. While waiting for the beets and onions to cook, bring a large pot of well-salted water to a boil and blanch the broccoli for 3 minutes. Immediately transfer into an ice-water bath to stop the cooking.

4. When the beets are tender, add in coconut milk and a pinch of salt, bring to a gentle boil and simmer for 3 minutes. Add in the broccoli, stir to heat it through and then remove from the heat. Squeeze lemon juice over the soup and adjust salt if needed.

5. Cube the avocado. Ladle the soup into bowls and top with roasted onion wedges, avocado cubes and arugula leaves. Serve with sourdough and/or sprouted bread avocado toasts.

To check out:

Go Lubka Kitchen