I definitely wasn’t a fan of beetroot growing up, and by growing up I mean until this summer. After months and months of hearing about all of its amazing health benefits (how could something so bright and vibrant not be nutrient packed), I decided to taste a beetroot and ginger juice and realised I had been missing out big time. Despite this and despite having a beetroot juice almost every day, I was still sceptical about cooking it myself. I knew I had to get over this bump and if there is any texture in food that wins me over immediately, it’s creaminess, so I set out to create a super creamy, delicious and tasty beetroot soup. This soup is exactly that- the combination of potatoes and beetroot makes for an extremely smooth soup, made even creamier with the addition of the cashew cream. The taste is amazingly sweet, warming and fresh at the same time, because of the lemon and ginger.
It really is perfect on a cold winter day and it not only warms and comforts your body, but it also helps your body fight against any illness, cold or infection that might be creeping up on you. The beets in this soup are responsible for that as they have some serious medicinal properties. They help cleanse the liver, aid digestion, fight anaemia, and aid our bodies in forming red blood cells.
The beetroot soup is topped with a really simple cashew cream. Cashews are an amazing source of healthy fats, as they are monounsaturated fats. That makes cashews heart-protecting fats with high antioxidant levels. They are packed with vitamins, such as E, K and B6, along with essential minerals such as copper, zinc, magnesium, iron and selenium. Not only are they a super health food, but they amazingly transform into so many things, so easily. In this case, when blended with a little water they become a deliciously smooth cream, a hundred times better than using a dollop of heavy cream!
And let’s not get started on the colour! Both the process of making this soup and eating the finished product is so vibrant and bright- it really serves as a reminder of the power of plants and roots.
So dig into this bowl of goodness knowing you’re feeding your body some of the best foods out there.
Beetroot Soup with Cashew Cream:
1 Tbsp of coconut oil
1 yellow onion, chopped
2 garlic cloves, finely chopped
1-inch piece of fresh ginger, finely chopped
3 large beetroots, cubed
5 large potatoes, cubed largely
4 cups water or vegetable stock
Juice of 1 lemon
Salt & pepper
1/2 cup cashews
1/2 cup of soaking water
A pinch of sea salt
1 Tbsp lemon juice
To make the cashew cream, you must soak cashews with filtered water for at least 3 hours, or preferably overnight. This step is extremely important, as it ensures the mixture gets the creamy texture needed. Once they have soaked, place in blender with 1/2 cup of the water the cashews soaked in, along with a pinch of sea salt and the lemon juice. Once this is blended and smooth you can adjust the salt levels to your preference, and even add a bit more water if you prefer it runnier.
To make the soup, heat up the coconut oil on medium-high heat, and once hot add onion, garlic and ginger. Let these sweat for about 5-6 minutes and until fragrant, and then add the chopped beetroot and potatoes. Add in the cups of vegetable stock and seasoning, and let cook for 15-20 minutes, or until the beetroot is tender. Let cool for a couple of minutes before placing in the blender with the lemon juice. Blend until creamy and taste for salt, pepper and more lemon.
Serve topped with some cashew cream and pumpkin seeds, and enjoy!