Beet Soup with Cashew Cream


By Carrie Bonfitto, NC, BCHN® as featured in her cookbook, “What to Cook, Why to Eat It: Nutrition Facts, Health Benefits & Recipes”




For the cashew cream:

1⁄2 cup raw cashews

1 tablespoon lemon juice

1⁄3 cup water

2 cloves garlic


For the soup:

1 leek, whites and light greens only, diced (1cup)

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



Make the cashew cream: Put the cashews in a heat proof bowl. Boil some water and pour it over the cashews. Soak the cashews for 30 minutes, then drain. (You can skip this step if you are using a high-speed blender).
Blend the cashews, lemon juice, water, and garlic until creamy.
Make the soup: Place the bone broth, beets, garlic, leeks, and ginger in a medium pot, cover and bring to a boil. Reduce the heat and simmer until the beets are soft, about 15 minutes. Puree the soup in batches. Return to the pan, reheat, and season with salt and pepper.
Garnish each bowl with 4 tablespoons of the cashew cream.


Per serving: 218calories; 8.3 g fat; 22.7 g total carbohydrates (4.9 g dietary fiber, 11g sugar); 15.3g protein; 0 mg cholesterol; 307 mg sodium; 52 mg calcium; 3 mg iron; 732 mg potassium; 0 mcg vitamin D.

See more of Carrie’s recipes at

All in Good Taste



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