This ain't your mama's dinner!: Pink{ish} five-spice beet soup with curry pinwheels

Things that make me happy

pinterest/ beets/ sitting all day in my pj's/ spring/ dresses/ coffee/

impulsive food buying/ gifts/ suprises/ suprise-gifts/ organising parties/

picnics/ people who listen/ legs without panties/ not having to do the dishes/

winning/ dinosaurs/ flowery old teacups/

pie/ getting flowers/ tea/

pink food

Five-spice beet soup

adapted from: Bon Appetit

4 servings

1 T olive oil

1 medium-size red onion, thinly sliced {2 cups}

1 celery stalk, chopped

4 medium beets, scrubbed, trimmed, peeled, each cut into 6 wedges {about 3 1/2 cups}

1 liter vegetable broth {4 cups}

3 t grated peeled fresh ginger

1/4 t {or more to taste} Chinese five-spice powder*

salt and pepper

optional: plain yoghurt or goat cheese

optional: beetsprouts, sliced celery leaves or coriander

one: heat the olive oil in a large soup pot. Add onion and chopped celery stalk and cook until tender, about five minutes.
two: add the cut up beets and the vegetable broth, cover the pot, and bring to a boil. Lower the heat and simmer the beets until they are soft when pierced with a knife {15' to 20'}
three: mix in the ginger and five-spice powder.
four: transfer the soup to a blender, cover and puree until smooth. Another option is to use an immersion blender, but please, watch out for splatters!
five: season to taste with salt, pepper and more five-spice powder.
six: serve with a dollop of plain yoghurt or goat cheese and beetrootsprouts or coriander, if you have it on hand.

Curry pinwheels

barely adapted from: BBC good food

8 pinwheels

500g pack bread mix
2 T curry paste

one: preheat oven to 220°C/ 428°F.
two: make up the bread mix following pack instructions, then roll out to rectangle {approximately 30 x 40 cm}.
three: spread over the curry paste, then roll up, starting with the longest edge.
four: cut into eight slices and transfer to a baking sheet.
five: bake until golden and cooked through {20'-25'}.