Beetroot soup with cumin
Serves: 6
PREP: 15 minutes plus 4 hours soaking
COOK: 45 mins
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INGREDIENTS:
For the cumin cashew cream:
150g raw cashews, soaked and drained
1 lime, zested
2 tbsp lime juice
80ml coconut milk or water
1/4 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
2 tsp fresh ginger, grated and peeled
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp sea salt
250g pack of ready cooked (vacuum pack) beetroot
235ml full-fat canned coconut milk
705ml vegetable or chicken stock
1 tsp cider vinegar
Chopped parsley & pumpkin seeds to serve
Method:
- Place raw cashews in a large bowl and cover them with two inches of water. Allow cashew to soak overnight (or at least 4 hours).
- Strain water from the cashews and put them into a small blender or food processor. Add the lime zest, lime juice, coconut milk, sea salt and cumin and blend until smooth. Refrigerate until ready to use.
- Heat the oil in a medium frying pan and gently cook the chopped onion, stirring occasionally until the onion begins to brown and smells fragrant (10-12 minutes). Add the garlic, ginger, cumin, paprika, and salt. Sauté for an additional 3 minutes.
- Add the sautéed onion/garlic mixture to a blender along with the beetroot, coconut milk, vegetable stock and vinegar. Blend well, until the soup is completely smooth.
- Pour the soup into a large saucepan and heat until it’s just under a boil. Serve soup with a drizzle of cumin cashew cream, raw pumpkin seeds and freshly chopped parsley.
