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:
- 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).
- Strain water from the cashews and add them to a small blender or food processor.
- Add lime, lime juice, coconut milk, sea salt, and cumin and blend until smooth.
- Refrigerate until ready to use.
Beet Coconut Soup:
- 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).
- Add the garlic, ginger, cumin, paprika, and salt.
- Sauté an additional 3 minutes.
- Add the sautéed onion/garlic mixture to a blender along with the beets, coconut milk, vegetable stock and vinegar.
- Blend well, until the soup is completely smooth.
- Pour the soup into a large pot and heat until it’s just below a boil.
- Serve soup with a drizzle of Cumin Cashew Cream, raw pumpkin seeds (pepitas), and freshly chopped parsley or coriander.