I’ve made a lot of beet soups in the past but this purred version won me over. It is creamy, fresh, super healthy, and satisfying. It’s also really easy to make, packed full of veggies, and it’s vegan/dairy free.
Beets contain vitamins A, B, C, B2, iron, calcium, potassium and are great for liver and gallbladder detoxification. I made this version with vegetable broth instead of chicken broth and topped it off with a dollop of cashew cream instead of sour cream. Have you ever tried cashew cream??? Oh my, is it good!! It was my first attempt at making cashew cream and I found it simple to make and thought it had just the right amount of creaminess. If you’re not quite into it, feel free to add a dollop of sour cream or greek yogurt instead!!
Beet Soup Recipe
Ingredients:
- 6 small beets peeled and sliced
- 1 large yellow or sweet onion
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- Fresh basil (for a garnish)
- 4 cups vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
1. In a soup pot or stock pot heat oil and saute celery, onion, and carrot until tender.
2. Add garlic, sliced beets and cook for 2-3 mins on medium heat.
3. Pour in vegetable stock and bring to a boil, cover and reduce heat to a simmer.
4. Cook on low until beets are tender. Approx 20-25 mins.
5. Transfer soup to a blender or use an immersion blender to puree the soup until smooth. Please be careful if transferring the hot soup to a blender and wear oven mitts!
6. Season with salt and pepper, garnish with your cream of choice, and add chopped fresh basil just before serving.
Enjoy!
Cashew Cream Recipe
Ingredients:
- 1 cup raw cashews
- 1/2 cup water
- 1 tbsp olive oil
- 1/2 lemon (juiced)
- 1/2 tsp apple cider vinegar
- 1/2 tsp sea salt
Instructions:
1. Place the cashews in a bowl and cover with cold water for 3 hours or overnight.
2. Drain water from cashews and place them in a blender.
3. Add 1/2 cup fresh water, lemon, vinegar, salt, olive oil, and garlic. Blend all ingredients until smooth.
4. If the cream is too thick add a touch more water, blend again until desired consistency is reached!
Note– Cashew cream is better cold and will thicken as it chills. It is great to use as a dressing (add extra olive oil to thin), in place of sour cream, drizzled on top of pizza, or added to anything you want to make creamy!
xo Chelsea
Fresh Beet Soup with Cashew Cream
Ingredients
Beet Soup Recipe
- 6 small beets peeled and sliced
- 1 large yellow or sweet onion
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- Fresh basil for a garnish
- 4 cups vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
Cashew Cream Recipe
- 1 cup raw cashews
- 1/2 cup water
- 1 tbsp olive oil
- 1/2 lemon juiced
- 1/2 tsp apple cider vinegar
- 1/2 tsp sea salt
Instructions
Beet Soup Recipe
- In a soup pot or stock pot heat oil and saute celery, onion, and carrot until tender.
- Add garlic, sliced beets and cook for 2-3 mins on medium heat.
- Pour in vegetable stock and bring to a boil, cover and reduce heat to a simmer.
- Cook on low until beets are tender. Approx 20-25 mins.
- Transfer soup to a blender or use an immersion blender to puree the soup until smooth. Please be careful if transferring the hot soup to a blender and wear oven mitts!
- Season with salt and pepper, garnish with your cream of choice, and add chopped fresh basil just before serving.
Cashew Cream Recipe
- Place the cashews in a bowl and cover with cold water for 3 hours or overnight.
- Drain water from cashews and place them in a blender.
- Add 1/2 cup fresh water, lemon, vinegar, salt, olive oil, and garlic. Blend all ingredients until smooth.
- If the cream is too thick add a touch more water, blend again until desired consistency is reached!
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