Roasted Beet Soup with a Cashew Cream Swirl
This nourishing and comforting colorful vegan beet soup is easy to prepare and stunningly elegant, with a creamy cashew cream swirl that takes it over the top!
Servings: 6
Ingredients
Cashew Cream Swirl
- 1 cup raw, unsalted cashews soaked in warm water for 30 min
- 3/4 cup water add an additional 1/4 if needed when blending
- 2 cloves garlic minced
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
Roasted Beet Soup
- 3 large red beets scrubbed and covered in foil
- 1 parsnip peeled and cubed
- 1 celery root peeled and cubed
- 1 leek white and pale green parts only, rinsed and roughly chopped
- 1 large yellow onion diced
- 1 tablespoon ginger finely chopped
- 4 cloves garlic finely chopped
- 3 tablespoons olive oil
- 2 cups vegetable stock
- 1 can coconut milk 14.5 ounce/can
- 1/2 teaspoon kosher salt more to taste
- 1/4 teaspoon black pepper freshly ground
- handful parsley optional
Instructions
Cashew Cream
- To Prepare the cashew cream: Soak cashews overnight. Drain. Place cashews in a high speed blender with the rest of the ingredients. Blend on the highest setting possible until the mixture is completely smooth and creamy. Add more water, 1 tablespoon at a time, until you reached the consistency of a heavy whipping cream. Pour about 1/2 of the cashew cream into a jar and leave the remainder in the blender (you’ll be adding the soup to the blender to blend with the leftover cream.
Roasted Beet Soup
- Pre-heat oven to 400 F degrees.
- Beets: Scrub clean and wrap with aluminum foil and roast in the oven for 50-60 minutes, until a fork can easily slide into them. Small beets will cooker faster than large ones. Let cool and peel beets. Cut into wedges and set aside.
- Parsnip & Celery root (they can roast in the same oven as the beets) toss with 2 tablespoons of olive oil, salt and pepper and roast on a baking sheet for 20 min, toss halfway through. When done set aside until ready to add to soup pot.
- Leek & Onion, Ginger and Garlic: Heat 1 tablespoon of olive oil leave heavy bottomed pot over medium heat. Add the leak and onion, stirring often until they begin to brown and become fragrant, about 10 minutes. Then add the ginger, garlic, a pinch of salt and pepper and stir for a few more minutes.
- Add the roasted veggies & liquid: Add the roasted beets, parsnip, celery root, coconut milk and veggie stock to soup pot. Let simmer for 15 minutes. Cool soup slightly.
- Puree soup in a blender until smooth. May have to do in batches depending on size of your blender. Season to taste with salt and pepper.
- Gently rewarm soup. Divide between bowl. Swirl in cashew cream. Can garnish each bowl with thyme, parsley, or whateva else your heart desires. Enjoy!
Notes
Cooks Tips:
- Be sure to scrub your beets well before wrapping in foil.
- To easily peel beets post oven, place under cold running water and take the skin of with your fingers. If it doesn’t easily come off, it means they’re not done yet!
- Peel the parsnip with a veggie peeler and the celery root with a knife.
- The soup will keep in the fridge for up to 5 days.
- It’s a beautifully delicious, healthy and comforting bowl of soup ~ YUM!