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When I was in Athen’s Georgia we ate at a farm to table restaurant that only had one truly plant-based item on the menu, and it included a cold beet soup. I didn’t like the sound of it, but when it came, I savored every bite and wanted to lick the bowl…
I asked the waiter if he knew what was in it, and he happily gave me the few ingredients, revealing that it was not entirely plant based and contained mascarpone cheese. I decided I would figure it out and find a way to make it entirely plant based. Yesterday I had success, and here is the recipe, with my rough amounts, you can adjust it to your own taste.
- About 8 small beets, quartered
- One small onion coarsely chopped
- 1 Quart box of Vegetable Broth (I used low sodium, especially as my cashews were salted)
- 1.5 cups of cashews
- 3Tsp of Nutritional Yeast