Creamy beet soup is a crowd pleasure— even dudes like this magenta beauty!Creamy-Beet-soup-web

  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 3 large red beets, washed and peeled
  • 3 cups water
  • 1/3 cup cashews*
  • Salt and pepper (to taste)
  • Top with cilantro or mint leaves
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  1. Put cashews in a bowl with warm water. Allow them to soak while cooking.
  2. Using a small amount of water or 1 tsp olive or avocado oil, saute the onions and minced garlic.
  3. While sauteing, wash and peel the beets. Boil until tender.
  4. In a blender, combine the garlic, onion, cooked beets, cashews, and water. Start with less water and add more as needed. Blend until smooth.

Note: * For nut allergies, omit the cashews and use 1/2 – cup canned coconut milk for a creamy beet soup. If using this variation, start with less water and add more as needed.

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