“The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.”
– Tom Robbins, Jitterbug Perfume
Beets are incredibly sexy. They’re vibrant, earthy, and bold, completely unique and intense. They’re an aphrodisiac, a favourite treat for amorous Greek goddesses and their devotees alike. They grew in the Hanging Gardens of Babylon, and were immortalized on the frescoes of brothels in Pompeii. What could be more perfect, more sensual, for St. Valentine’s?
This soup is as warm, invigorating, and unforgettable as the first blush of love.
What you’ll need:
A glug of olive oil
1 onion, chopped
3 red chilis, split open and partially de-seeded
3 cloves of garlic, crushed
a thumb of ginger, grated
5 – 6 beets, sliced thinly
4 cups of vegetable broth
1 can of coconut milk
salt and pepper to taste
1. Sauté the chopped onion on medium heat for five minutes, until soft
2. Add the crushed garlic and grated ginger, and sauté for five minutes more.
3. Add your chilies – if you want a spicier soup, keep all the seeds intact. For milder palates, deseed your chilies completely.
4. Add your beets and your broth, cover, and simmer for 30 minutes, or until the beets are tender.
5. Transfer your soup to a blender, and pulse until smooth. You may need to add more stock to achieve the desired consistency.
6. Stir in the coconut milk, and add salt and pepper to taste.