Beet­root Soup

Jan­uary blues? We feel you. These com­fort­ing recipes are light on time, light on the tummy and – bonus! – they’re light on cash, too. Blues be­gone!

Look (UK) - - HEY BUSY GIRL! - with cumin cashew cream For more in­for­ma­tion on beet­root and all its great detox­i­fy­ing prop­er­ties, visit love­beet­

prep: 15 Mins plus 4 HRS Soaking cook: 45 Mins Serves: 6

Thanks to its clever use of co­conut milk, this gor­geously creamy pink soup’s a dairy-free de­light

You’ll need: For the cumin cashew cream:

●150g raw cashews, soaked and 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 ●½ tsp ground cumin ●½ tsp ground pa­prika ●½ tsp sea salt ●2 tsp fresh gin­ger, grated and peeled ●250g pack of ready cooked, vac­uum packed beet­root ●235ml full-fat canned co­conut milk ●705ml veg­etable or chicken stock

1 to make the cum in cashew cream, place the cashew nuts in a large bowl and cover them with two inches of water. al­low them to soak overnight( or for at least 4 hours ).

2 Strain the cashews and blend with the lime zest, lime juice, co­conut milk, sea salt and cum in un­til smooth. re­frig­er­ate un­til ready to use.

3 Heat the oil in a sauce pan and gen­tly cook the onion. add the gar­lic, gin­ger, cum in, pa­prika and salt. sauté for 3 min­utes.

4 Add this mix­ture to a blender along with the beet­root, co­conut milk, stock and vine­gar. blend un­til smooth.

5 trans­fer back to the pan and heat un­til sim­mer­ing. serve with the cum in cashew cream, raw pump­kin seeds and freshly chopped pars­ley.

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