Description
A delicious cold beetroot soup with cashew cream, avocado pieces and lots of crunchy vegetables. This vegan version of the traditional cold beet soup lacks nothing.
Ingredients
Scale
- For the beet soup:
- 3 to 4 fresh raw beetroots
- 1 liter of water
- a cube of vegetable broth
- celtic sea salt
- For the cashew cream:
- 1 cup cashews (about two hands), soaked overnight in cold water
- 4 tablespoons lemon juice
- 3 cups of water
- pinch of Celtic sea salt
- For the beet soup and as topping:
- 1 small bunch of radishes
- 1/2 to 1 cucumber
- 1–2 ripe avocados
- a few mint leaves
- a handful of spring onions
- Salt and black pepper to taste
Instructions
- Wash and peel the beetroots and cut into pieces. Bring 1 liter of water with the bouillon and a pinch of salt to a boil. Add the raw beets and cook for about 10-15 minutes. Then put the pan aside and allow to cool. Meanwhile, make the cashew cream. Rinse the soaked cashews in running water and place with fresh water and a pinch of salt in the blender. Blend for about 1-2 minutes until you got a cream. Add the lemon juice, stir well and put the cream in the fridge. Cut the radishes into small cubes; peel the cucumber and cut into small pieces. Wash and chop the herbs. Cut the avocado into small pieces and sprinkle generously with lemon juice. When the soup has cooled completely (in the fridge), mix a bowl of soup with a large spoonful of cashew cream. Season with salt and pepper. Serve with chopped vegetables, herbs and avocado pieces.
Nutrition
- Serving Size: 4 bowls