Humble yet boldly delicious, this simple beet soup is just asking to be paired with decadent herby cashew cheese toasties. With a quick soak cashew method, you’ll be dunking in no time.
Hi friends! I’ve been MIA in the space this week with no excuse but feeling blegh. The last few weeks of winter are d r a g g I n g, and all I can think about is spring sunset walks and summertime sangria to get me through!
I’ve got my mojo back today so to kick off the weekend I’ve brought you TWO recipes I hope will compliment your winter send off.
—> So about this soul-warming, life-affirming soup.
I am one of the few rotten vegetarians that doesn’t consider soup to be a whole meal.
Is it delicious? Oh yeah.
Satisfying? Not quite.
Give me bread!
I need something to dunk in that uber healthy bowl of plants. Something that will ‘stick to my ribs’ so I’m not reaching for dinner round deux at 9pm (aka ice cream)
This humble beet soup is a handful of ingredients that I am sure you will have crusting over in the back of your fridge. Dig deep! The flavour is surprisingly wonderful and deep though, thanks to a sprinkling of fresh herbs and spices.
With a soup as enlightened and detox-friendly as this clear beet broth, you know I needed something to balance it out. Enter rich and creamy cashew cheese (or as my mom would prefer I call it ‘cashew spread’) I know what you’re thinking- this can’t be a time saavy meal with cashew cheese. Well listen, I’m not about to tell you to soak your cashews overnight for peak creaminess or any of that stuff. Give those little guys a quick soak in hot water and they are ready to blitz with the rest of the ingredients in under 15 minutes. Get your soup started while your cashews are soaking and done!
You have a cozy, health-forward + luxurious meal.
What’s your favourite companion for a big ol’ bowl of soup?
Let me know in the comments!
- 4 medium red Beets, peeled and cut into 1/2 inch pieces (about 2.5 cups)
- 1 leek, or small yellow onion, thinly sliced into half moons
- 5 cups of vegetable broth (plus more if you like it really brothy)
- 1 medium potato (yukon gold, russet, or white) cut into 1/2 inch pieces
- 1 clove garlic
- 4 sprigs fresh thyme or parsley
- 1/2 tsp smoked paprika, 1/2 tsp red chili flakes
- 1 small glug of white wine
- 1 tbsp tamari
- good quality sea salt
- 1 cup raw cashews
- 2 sprigs fresh thyme (or basil, or oregano)
- Juice from half a lemon
- 2+ tbsp extra virgin olive oil
- 2 tbsp nutritional yeast
- 1 clove garlic
- 1/2 tsp sea salt + more to taste
- 2 tbsp water
- Add your cashews to a large bowl with hot water and soak for 10-15 minutes while you prepare the rest of the ingredients.
- In a large pot add a glug of olive oil (or butter). When the oil is hot add the onions and cook for 4 to 5 mins, until they are starting to brown.
- Next add the beets, potato and garlic and cook for 2 to 3 min, until aromatic.
- Add the vegetable broth, fresh thyme, tamari, white wine, paprika and chili flakes. Season with salt. Bring to a boil over medium high heat. Once boiling, reduce the heat to medium low and cook for 10-12 min, until the soup reduces a bit and the potatoes and beets are perfectly tender. Taste and adjust seasonings as you like.
- While this is simmering drain the cashews and place them in a food processor with the rest of the cashew cheese ingredients. Blend for 3-5 minutes, scraping down the container as necessary, until the cheese is about the texture of hummus. Taste and add more salt or lemon as needed.
- Serve the soup with some crusty bread and a generous spreading of herbed cashew cheese. Reserve the rest of the cashew cheese in an airtight container for up to 5 days.