Love Beetroot

Recipes

Beet Soup with Cumin Cashew Cream

Serves: 6

Preparation Time: 15min

Cooking Time: 45min (plus 4+ hours for cashew saturation)

What you’ll need:

Cumin Cashew Cream:

• 1 cup raw cashews, soaked and drained
• 1 lime, zested
• 2 tablespoons lime juice
• 1/3 cup coconut milk or water
• 1/4 teaspoon sea salt
• 1 teaspoon ground cumin

Beet Coconut Soup:

• 3 tablespoons coconut oil or olive oil
• 1 brown onion, chopped
• 5 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/2 teaspoon sea salt
• 2 teaspoons fresh ginger, grated and peeled
• 1 x 250g pack Love Beets beetroot
• 1 cup full-fat coconut milk
• 3 cups vegetable or chicken stock
• 1 teaspoon cider vinegar

What to do:

Cashew Cream:

1. Place raw cashews in a large bowl and cover them with two inches of water. Allow cashews to sit on the counter overnight (or at least 4 hours).
2. Strain water from the cashews and add them to a small blender or food processor.
3. Add lime, lime juice, coconut milk, sea salt, and cumin and blend until smooth.
4. Refrigerate until ready to use.

Beet Coconut Soup:

1. Heat the oil over a medium flame in a skillet. Add the chopped onion and sauté, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes).
2. Add the garlic, ginger, cumin, paprika, and salt.
3. Sauté an additional 3 minutes.
4. Add the sautéed onion/garlic mixture to a blender along with the beets, coconut milk, vegetable stock and vinegar.
5. Blend well, until the soup is completely smooth.
6. Pour the soup into a large pot and heat until it’s just below a boil.
7. Serve soup with a drizzle of Cumin Cashew Cream, raw pumpkin seeds (pepitas), and freshly chopped parsley or coriander.