Beet Soup with Cashew Cream by Chef Carrie Bonfitto

Chef Carrie Bonfitto, a Holistic Chef Instructor for our Holistic Chef Online Culinary Program shares a soup recipe that’s sure to please the eyes, inside and out.

Bold colors and velvety textures make this Beet Soup with Cashew Cream a vibrant and delicious dish. The red beets and leeks, both in season from January through May, protect heart health, eye health, and strengthen the immune system. The creamy cashews keep this soup dairy-free and easy to digest.

Check out the recipe below!

Beet Soup with Cashew Cream

4 Servings

INGREDIENTS

Beet Soup

• 1 leek, whites and light greens only, diced (1 cup)
• 1 clove garlic
• 2-3 red beets, peeled and diced (4 cups)
• 2 cups beef bone broth
• 1 teaspoon grated ginger
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon sea salt

Cashew Cream

• 1⁄2 cup raw responsibly sourced cashews (or sunflower seeds)
• 1 tablespoon lemon juice
• 1⁄3 cup water
• 1 clove garlic

INSTRUCTIONS

Beet Soup

1. Place leeks, garlic, beets, bone broth, and ginger in a medium pot. Cover and bring to a boil.
2. Reduce the heat and simmer until the beets are soft, about 15 minutes.
3. Puree the soup in batches. Use caution with the hot liquid.
4. Return to the pan, reheat, and season with salt and pepper.

Cashew Cream

1. Soak the cashews overnight or for at least 8 hours.
2. Drain and place in a blender.
3. Blend in with lemon juice, water, and garlic until creamy.

Divide into 4 bowls. Garnish each bowl with 4 tablespoons of cashew cream.