Valentine's Beet & Leek Soup

Valentine's Soup

This is a fun and festive soup for Valentine's Day. It's pretty in pink and you can top it with a heart of almond yogurt or creme fraiche and some toasted pumpkin seeds or your favorite bright green herbs. Serve to someone you love... Vegan/Gluten Free. 

INGREDIENTS

2 large beets, cooked
1/2 – 1 leek
1 cup raw cashews
1 can unsweetened coconut milk
1 cup water
1 teaspoon sea salt
2 tablespoons pepitas
2 tablespoons coconut cream

Peel beets and toss with olive oil, salt and pepper and roast at 375 for about 30-40 minutes (or buy precooked beets to save time.) Coarse chop beets and place in the blender. Slice leeks to about 1/2 inch thick and add to blender. Add cashews, coconut milk, water and salt and blend until smooth. Scrape down sides of blender and blend again, making sure it's blended really well. Warm in a soup pot until fragrant. Top with coconut cream or almond yogurt and roasted pepitas. Enjoy!

~Emily