Beets have slowly made their way into my diet over the past five years. At first, I tried beet juice at my local juice place, and more recently I discovered the deliciousness that is borscht. Now, I’m a fan of all beets. You can juice them raw and mix that juice with apple and carrot juice for an energy-boosting beverage, or roast beets in the oven and serve them on a bed of arugula and goat cheese for a scrumptious salad. Recently, I’ve been playing around with yellow beets and creating recipes in my kitchen. This beet soup, inspired by the blog WithFoodAndLove.com, is made with cashew cream and turmeric for added flavor and health benefits.
Beets are a root vegetable that are packed with fiber, iron, potassium and folic acid. Golden beets contain the same health benefits as red beets but are typically a bit less earthy in flavor.
Roasting them before making the soup does take some time, but it’s worth it. Roasting the beets before you boil them it brings out there natural sweetness even more and adds a richer flavor with less bite. The homemade cashew cream gives this soup added protein, plus magnesium, copper, zinc and anti-cancer properties.
Enjoy this soup for Meatless Monday or make a batch and have a small cup before dinner each night this week!
Roasted Golden Beet Soup
- 4 golden beets, peeled and sliced (FYI — golden beets are easier to peel than red beets)
- 1 Tbsp. organic olive oil
- sea salt and pepper
- 4 cups water
- 1 cube organic vegetable broth
- 1 tsp. turmeric
- 1/4 tsp. white pepper (optional)
- 1 cup cashew cream (ingredients and recipe below)
Preheat oven to 375. Peel beets and give each a quick rinse. Cut into slices. The thinner the slice, the faster it will roast. Place onto a baking sheet and drizzle 1 Tbsp. olive oil. Sprinkle with sea salt and pepper. Use your hands to toss all the beets so the olive oil is spread evenly. Place into hot oven and set timer for 10 minutes. After 10 minutes, use a spatula or tongs to toss the beets, and stick back into oven for another 10-15 minutes. Remove and let cool.
Bring 4 cups of water to a boil, drop in bouillon cube and stir. Add beets and bring to a rapid boil. Cover and turn down to a simmer. Cook for 10 minutes. Remove from heat and let cool. Once cool, blend soup using an immersion blender or standard blender. Add 1 cup of cashew cream (recipe below) and stir.
- 2 cups raw cashews
- 3/4 cup cold water
Soak 2 cups of raw cashews in cold water in the refrigerator overnight. The next day, drain and rinse with cool water. Put cashews in a blender with some fresh water (3/4 cup). Blend until creamy. This will make 2 cups of cashew cream — you can use the extra for raw ranch dressing or creamer.
Enjoy this rich and creamy soup!