Beetroot Soup

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1. Elomack January 9, 2022

   Beetroot soup

   **Ingredients:**

   **Cashew Cream:**

   – 100g cashew nuts, soaked in water for at least 1 hour

   – 2 garlic cloves, minced

   – 4 tsp lemon juice

   – 1 tbsp olive oil

   – 150ml water

   – Salt to taste

   **Soup:**

   – 4 medium beets

   – 1 parsnip, cubed

   – 1 celery root, cubed

   – 2 tbsp olive oil

   – 2 tbsp vegetable oil

   – 1 leek (white and pale green parts), sliced

   – 1 yellow onion, sliced

   – 5 garlic cloves, peeled and smashed

   – 1 thumb-sized piece of ginger, peeled and sliced

   – 2 medium potatoes, peeled and diced

   – 1l veggie stock

   – 2 tbsp lemon juice

   – 400ml coconut milk

   – 2 tsp black pepper

   – A bunch of dill

   – Salt to taste

   **Preparation:**

   1. Cover the beets in foil, bake for an hour at 200 C.

   2. Combine the parsnip and celery root, add olive oil and salt, bake for 40 minutes at 200 C, tossing halfway through.

   3. Prepare the cream: add the cashews, garlic, water, lemon juice, salt and olive oil. Blend until smooth.

   4. Heat vegetable oil in a pot over medium heat. Add the leek and onion, sauté for 8 minutes. Add ginger, garlic, and a bit of salt. Cook for another 2 minutes.

   5. Peel the beets under cold, running water.

   6. Add the beets, parsnip, celery root and potatoes to the pot.

   7. Add the veggie stock, cover and simmer for 15 minutes.

   8. Add the coconut milk, lemon juice and black pepper, along with half of the cashew cream. Blend until smooth.

   9. Add more salt and lemon juice if needed. Also, if the soup is too thick, you could add some more veggie stock.

   10. Serve with some more cashew cream and dill.

   **Preparation video:** https://youtube.com/shorts/Eq7-hhpt438?feature=share

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