At this week’s grocery store trip, I decided to grab a bunch of beets. Why?
Listen, I’m on a mission to try to like them. The same thing I did with bell peppers, mushrooms, and celery. I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.
But there’s the 4 foods I’m still working on.
So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.
As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them. That made me curious about them–and I decided to keep them and try to make a soup. Being resourceful, you know?
A very garlicky, but really fresh and warm soup.
Maybe you’ve never cooked with beet greens before, but I do recommend it! I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.
And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.
I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did. It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!
I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.
If you follow me on Instagram, you see that every bowl of soup I eat has one of these slices wedged in the corner.
It’s just a tiny bit addicting….ahhh! Like I need anything else to dream about besides chocolate!
Speaking of chocolate…you know how when you make brownies and you eat the edges first? I love the gooey parts but also the crunch of the sides…Well, this flatbread is crunchy everywhere. Which makes it that much more awesome.
I love this flatbread for a couple of reasons:
It is SO SIMPLE to make
It uses common pantry items
It cooks in under 15 minutes
Just. Try. It.
Adjust to your taste. I first heard of this kind of method on my favorite blog Oh She Glows. But I of course had to make my own adjustments to make it gluten free and refined sugar free. BUT you can always sub regular whole wheat flour for gluten free blend, butter for coconut oil, and regular sugar for coconut sugar!
I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.
It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these friends.
That’s how I feel about my soups. Other people might not get it. But it brings me joy.
Have a bad day? Make some soup. Have a great day? It calls for soup. Depressed? How about some soup and biscuits?
Soups are a part of my regular routine for many reasons:
-They freeze well and make busy nights easy!
-They are cheap. Really, who doesn’t get excited about that?!
-They are packed full of healthy ingredients. It’s even easy to sneak in some things like carrots and spinach.
-They give this vegan-like girl some awesome protein. I can’t lie though, lentils do something special to my digestive system. Whew!
I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!