Chilled Beet Soup

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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
Bring vegetable broth to a boil. Add beets and onion, reduce heat and simmer about 40 minutes (or until beets are soft). Add contents to a blender and blend until smooth. Add back to pot.
In the blender add the cashews and Nutritional yeast, run until creamy. I had to add some water, and kept stopping to remove air bubble, so it took some time, but worth it. Be sure to taste the spatula so you can see how this replaces the mascarpone.
Stir the cashew mix into the soup, and chill.
Serve with your favorite garnish!

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