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Summer Beet Soup
1/4 can organic coconut milk
5 fresh organic beets, peeled.
1 tablespoon organic peeled shaved ginger
1 tablespoon of sea salt.
1 gallon of filtered water.
Chop the beets into 1/2" cubes and throw into a pot
on medium high on the stove.
Let them get a little carmelized. Then throw in the
ginger and stir
it around for 30 
seconds.
Pour in all the water.
Add the salt.
Boil it, then reduce to simmer for 1 hour.
Reduce to the lowest keep warm setting on your
stove.
Churn it up really well with an immersion blender,
or very carefully
in batches in a normal blender until it very smooth.
Stir in the coconut milk at the very end, and taste
it and adjust the
salt and perhaps add more water. Serve. It makes
lots of servings.
This dish is cheap. It is full of vitamins. Beets
are a superfood.
They prevent cancer and make your skin glow. Ginger
settles the
stomach (remember ginger ale as a kid when you were
sick?) Coconut
milk is also a whole food, not an extract, and it
also is great for
your skin, which is why it is in so many skin care
products.
This soup will make you younger. Really. Try it.
It also works with sweet potatoes, yams, or
carrots. Any sweet tuber vegetable.
This info complements of Dinner On A Dollar comes
from reader
Curt Finch. If you like Curts recipe for one of the
Super Foods, ask for more.
(Next Issue starts New Additions from Connie
Castro)
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