Beet Soup with Cashew Swirl

Name: Beet Soup with Cashew Swirl
Total time: 70 min
Ingredients: cashews, soaked; Vegan Protein Neutral; water; garlic; lemon juice; salt; beets; parsnip; celery root; leek; onion; ginger, grated or diced; garlic; vegetable stock; coconut milk; fresh parsley; olive oil; salt; pepper

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

70 min

By Anne-Sophie Hoffman
September 15, 2021

Why trust us?

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?

Ingredients

6 Persons

For the cashew swirl:

150 g

cashews, soaked
1 tbsp

Vegan Protein Neutral
200 ml

water
2 cloves

garlic
2 tbsp

lemon juice
1 pinch

salt

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

Preparation

1

The night before you cook, soak the cashews overnight.
2

Preheat the oven to 200°C.
3

If you’re making yourself the Vegan Protein Bread, now is the time. Prepare according to the directions on the package.
4

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.
5

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.
6

Let the beets cool, then peel them and cut into chunks. Set aside.
7

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.
8

Add the vegetable stock and the roasted vegetables. Simmer on medium-high heat for 15-20 minutes.
9

Puree with a stick blender.
10

Season with salt and pepper to taste.
11

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.
12

Top the beet soup with fresh thyme and parsley.
1

Enjoy!