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!
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.