We had been desperately waiting for snowfall this year.
Living in the Midwest has definitely trained us for the extreme weather conditions. I remember my first winter here, the days began to freeze just after Thanksgiving and it was freaking -24 degree F on new year’s eve. Good Lord!
On the contrary, this year has been stable, temperature wise. We had temps going up to 20 degree C even in mid December. Shocking, isn’t it?
Alas this weekend, we got a beautiful drizzle of snowflakes and now it feels like “It’s beginning to look a lot like Christmas!”
In honor of the first snow and the mercury dip, I made soup to warm us up. I saw a lonely beet and some leftover coconut milk that needed to be finished asap. I went in for the Vegan creamy version of the beetroot soup.
This soup is easy to make. Just add all the ingredients together and pressure cook until soft and cooked. Easy one pot soup recipe.
The coconut milk made it creamy and the beetroot gave the soup it’s deep pinkish-red hue. A truly gorgeous looking Vegan soup, I’d say.
We sipped onto the soup looking at the gentle snowfall. Taking in the beautiful sight until the delicate snow solidified to become ice.