Beet Soup with Cashew Swirl

a starter or main that's a feast for the eyes and the mouth

A bowl of vibrant red beet soup with a subtle white cashew swirl, topped with fresh herbs.
Goal muscle_definition
Total time 70 mins
Difficulty Easy
Nutritional value (per portion)
kcal 402
Protein 11 g
Fat 31 g
CARBOHYDRATES 20 g
Ingredients …

6 Persons

You will need

1.
For the cashew swirl:
150 g cashews, soaked
1 tbsp e753
200 ml water
2 cloves garlic
2 tbsp lemon juice
1 pinch salt

2.
For the soup:
3 beets
1 parsnip
1 celery root
1 leek
1 onion
1 tbsp ginger, grated or diced
4 cloves garlic
500 ml vegetable stock
400 ml coconut milk
15 g fresh parsley
3 tbsp olive oil
0.5 tsp salt
0.25 tsp pepper
optional fresh parsley, fresh thyme, Vegan Protein Bread

Beet Soup with Cashew Swirl

a starter or main that's a feast for the eyes and the mouth

By: Anne-Sophie Hoffman
When we were kids, soup was always just the means to an end. Once the soup was done, we could get to the main course! But those days are over. Our beet soup is sure to draw everyone’s eye to it – and keep it! Topped with a creamy cashew swirl and served with crusty Protein Bread, our peppy pink soup is ready for the attention it deserves. Who needs your standard mains when you’ve got something looking and tasting this gorgeous?

Preparation

  • Ingredients:
    150 g cashews
    The night before you cook, soak the cashews overnight.
  • Preheat the oven to 200°C.
  • Ingredients:
    If you're making yourself the Vegan Protein Bread, now is the time. Prepare according to the directions on the package.
  • Ingredients:
    1 tbsp e118, 200 ml water, 2 cloves garlic, 2 tbsp lemon juice
    Put the ingredients for the cashew cream into a powerful blender. Add water as needed for the texture. It should be the same texture as whipping cream.
  • Ingredients:
    3  beets, 1  parsnip, 1  celery root, 1 tbsp olive oil, salt, pepper
    Wash the beets and wrap them in aluminum foil. Roast for 50-60 minutes in the preheated oven. They are finished roasting when they are soft enough to stick a fork into them easily. While the beet is roasting, peel the parsnip and celery root, then chop into cubes. Put into a bowl and mix with a tablespoon of olive oil, plus salt and pepper. Lay a piece of parchment paper on a baking tray and spread the cubes over it. Put into the oven for the last 20 minutes of the beets' roasting time.
  • Let the beets cool, then peel them and cut into chunks. Set aside.
  • Ingredients:
    1  leek, 1  onion, 1 tbsp ginger, 4 cloves garlic, 1 tbsp olive oil
    Slice the leek into rings. Chop the onion. Dice the ginger and the garlic. Heat a tablespoon of olive oil in a large pot. Add the leek and onion. Saute for 4-5 minutes over high heat. Add the ginger and garlic and cook for another 2-3 minutes, stirring regularly.
  • Ingredients:
    500 ml vegetable stock, 400 ml coconut milk
    Add the vegetable stock and the roasted vegetables. Simmer on medium-high heat for 15-20 minutes.
  • Puree with a stick blender.
  • Ingredients:
    pepper, salt
    Season with salt and pepper to taste.
  • Serve the beet soup into bowls. Put a dollop of cashew cream into each bowl and use a spoon to drag it into a swirl. Serve with the Vegan Protein Bread.
  • Top the beet soup with fresh thyme and parsley.
  • Enjoy!

Our Tip: Beet Soup and Friends

This year we're all about beets in every way, shape and form. Don't just take our word on this beet soup. Try it in a burger, hummus, or pasta! Try it out and discover the full range that the wonderful beetroot can offer.
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