Beetroot Soup (Borscht) with Cashew Cream

Beetroot soup (borscht) with cashew cream is vibrant creamy soup but with a twist.  Traditionally it is made with beef stock and served with cream.   It is a soup that is delicious hot or cold but which contains so many nutrients that it’s like a multivitamin in a bowl!

What’s good about it?:    Beetroots are rich in antioxidants – their deep color comes from the betalain pigment, which has potent anti-inflammatory properties. They are also abundant in phytochemical compounds such as anthocyanins, carotenoids, lutein/zeaxanthin, glycine, nitrates and betaine.

The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are also incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin.

Just some of the amazing health benefits of beetroots and their greens include:
🍃 Improving heart health
🍃 Reducing inflammation
🍃 Improving digestive health as well as stamina
🍃 Supporting brain health
🍃 Anti-cancer properties
🍃 Boost immunity
🍃 Boost libido
🍃 Nutrients for eye and liver health.


Ingredients:

  • 2 tablespoons avocado oil
  • 1 medium sized brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 medium sized carrots, peeled and finely chopped
  • 3 medium sized beetroots, peeled and grated
  • 6 cups of vegetable broth (you may need more)
  • 1/4 tsp cayenne pepper
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons ground cumin
  • ½ cup of cashew nut cream (see recipe or purchase cashew nut cheese with dill from health store), or plain yoghurt.
  • Himalayan salt & pepper to taste

Cashew Cream with Dill:

  • 1 cup of raw cashew nuts, soaked overnight, rinsed and drained
  • 1 cup water
  • 1 sprig of dill, finely chopped (keep a little extra dill for garnish)
  • 3 teaspoons of lemon juice or apple cider vinegar
  • Salt & ground pepper to taste

Using a high speed blender, process all the ingredients until the mixture if very smooth.  Season with salt and pepper.

Method:

  1. Heat the avocado oil in a pot on medium heat.
  2. Add the garlic, onion and carrot and let cook for 5 minutes until translucent.
  3. Next, add the cinnamon, cumin, cayenne pepper and let cook another 2-3 minutes.
  4. Add the grated beetroots and cook for 5 minutes, stirring often.  Add a little water if necessary.
  5. Add the broth and bring to a boil.  Cook for 10 minutes before reducing to a simmer for a further 30 minutes.
  6. Season to taste.
  7. Using a blender, or hand blender, blend the soup until very smooth.
  8. Divide mixture between bowls and tops with cashew cream and garnish with a little dill sprig.
  9. Season with salt & pepper to taste and top each bowl with a large dollop of cashew nut cream.
  10. I serve mine with homemade seed crackers but you can choose organic sourdough bread.

 

Serves 4