Beetroot soup with cashew cream
The soup is quickly made and thanks to the beetroot incredibly nutritious. The recipe is vegan and gluten-free.
Servings 4 people
Ingredients
- 4 approx. 600 g beetroot (fresh)
- 2 carrots
- 2 potatoes
- 1 onion
- 1 tsp lemon juice, freshly squeezed
- salt
- pepper
- 1 L water
- 2 tsp vegetable stock
- some cashew cream
- 1 EL olive oil
Ingredients Cashew cream, yields approx. 150 ml cream
- 50 g cashew nuts, soaked
- 100 ml water
Instructions
- Peel beetroot, cut into slices and then cut into cubes. Peel the carrots and potatoes and chop them coarsely into cubes. Peel and finely dice the onions.
- Heat a pot and add olive oil and vegetables. Steam the vegetables for 2-3 minutes while stirring. Deglaze with water and stir in stock. Cover and simmer until the vegetables are well cooked.
- Puree the vegetables finely with a blender or hand blender and season with salt, pepper and lemon juice. Arrange everything in a soup plate and garnish with a teaspoon of cashew cream.
Preparation Cashew Cream
- Soak the nuts in water for 1-2 hours (or overnight). Rinse the cashew nuts and put them into the mixer with water.
Notes
Beetroot stains, so it is best to wear disposable gloves when preparing it.