You may have distractedly seen around some pink stands lately and probably passed them by without thinking too much, but this initiative is really worth taking a moment of your time and some of your thoughts.
October is the breast cancer awareness month, the world-wide campaign that encourages an early detection plan to fight the second leading cause of death among women.
The post of today is dedicated then to all women, and it’s meant to be a reminder of this important initiative and of how eating well is a key factor for our health and the health of the people we love. Early diagnosis and detection of the diseases is crucial, but let’s also remember that prevention is a much deeper and wider concept that involves all the aspects of our life and, obviously stars from the what and how we eat. This is why our personal way to support this initiative and spread the voice is to share with you a recipe created by Francesca. She got some extra radishes from the market and had the brilliant idea to make a soup with them. A vegan pink soup is what came out from this experiment. It looks like strawberry yogurt, but is warm and tastes totally different providing a kind of dissociated feeling between sight and taste. Try it with some hot croutons and fresh olive oil and you will be surprised! Our wish for all our incuQIna friends is to be always aware, not only in October, and to enjoy.
Serves 2 –Easy– prep time 20 minutes
You will need:
- 500 gr radishes
- 1 onion
- 1 potato
- extra virgin olive oil
- Chop the radishes and wash them thoroughly under running water;
- cut the onion into small cubes and pan fry it with some olive oil;
- peel a potato, cut it into cubes and wash it;
- when the onion will be soft and golden, add the potato and the radishes;
- let cook for a few minutes then cover with water (or vegetable broth) and let cook for about 15minutes, until both the potato and the radishes will be soft);
- blend everything together with a hand blender, adding a little bit of water in case it’s not smooth enough;
- season with a pinch of salt and drizzle with olive oil, and serve hot.