appetite magazine
Beetroot soup with cumin cashew cream
 
 
Serves: 6
Ingredients
  • For the cumin cashew cream:
  • 150g raw cashews, soaked & drained
  • 1 lime, zested
  • 2 tbsp lime juice
  • 80ml coconut milk or water
  • ¼ tsp sea salt
  • 1 tsp ground cumin
  • For the coconut beetroot soup:
  • 3 tbsp coconut oil or olive oil
  • 1 onion, chopped
  • 5 cloves garlic, crushed
  • 2 tsp fresh ginger, grated and peeled
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • ½ tsp sea salt
  • 250g pack of ready cooked beetroot
  • 235ml full-fat canned coconut milk
  • 705ml vegetable or chicken stock
  • 1 tsp cider vinegar
  • fresh parsley and pumpkin seeds
Method
  1. Place raw cashews in a large bowl and cover them with two inches of water. Allow to soak overnight (or at least 4 hours). Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
  2. Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown (10-12 mins). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 mins. Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend until smooth.
  3. Pour the soup into a saucepan and heat. Serve soup with a drizzle of cumin cashew cream, raw pumpkin seeds and freshly chopped parsley.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-soup-with-cumin-cashew-cream/