Sequestration Meal #660

 Hey, everyone! I am definitely not posting as much. Struggles abound. But I took this week off (I am not going anywhere or anything, but I'm exhausted; things have been a little too hard lately, so I took advantage of Thanksgiving to get a longer break). So maybe I can do some cooking.

.You didn't see this the first time around, when the soup was a little prettier, but it doesn't matter. I've been in such a soup-and-sandwich mood lately, what with the cooler weather and the need for a lot of self-care. Soup is soothing. But that doesn't mean I'm predictable in my soup choices; this one is sweet potato and beet green soup with farro (recipe from Will Cook for Friends). I had that with a much more predictable Tofurky-and-non-dairy cheese sandwich with vegan mayo and whole grain bread.

I have so much fun with beets. You get a bunch of different options with them. In this case, I ended up with stems after I cut off the greens and roasted the roots, so I have been looking for beet stem recipes.

The soup was just what you would want from a soothing soup. Flavorful broth, good colors, and a mix of textures. The colors got a lot more red for the leftovers, but I kind of enjoyed that. Apparently, there is enough of that red beet stain in the leaves, even without the stems, to make a soup that looks like it would have tomato in it, when it doesn't.

I hope you're all taking care of yourselves, too.