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–+ servings
Beet Soup & Pecan Cream - incredible soup with a homemade pecan cream, full of flavors and SOOOO DELICIOUS #beetrootsoup #pecan #vegan #dairyfree //liveandtaste.com
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Yield: 4 bowls

BEET SOUP WITH PECAN CREAM

Prep Time: 25 minutes
Cook Time: 35 minutes
Delicious cold or hot soup for all year long, especially for cold winter too.
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Ingredients
 

PECAN CREAM

  • ¾ cup pecan nuts, soaked overnight
  • ¼ cup cashew nuts, soaked overnight
  • ¾ cup water (+ 2 Tbsp of water)
  • 2 small garlic cloves, grated
  • 1 tbsp Apple cider vinegar
  • 1 pinch Himalayan salt

BEETROOT SOUP

  • 1 red onion, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 cm fresh ginger, grated
  • ½ fennel bulb, diced
  • 1 tbsp olive oil
  • 4 beetroots (medium), peeled and chopped
  • 3 purple carrots (or regular), peeled and chopped
  • 5 cups water
  • 1 tsp brown rice miso paste (optional)
  • Himalayan salt or Gomasio and pepper to taste

Instructions
 

PECAN CREAM

  • Drain the soaked nuts (pecans and cashews). Place them in a high speed blender with 3/4 cup of water, apple cider vinegar, garlic & salt. Blend on very high speed for few minutes.
    Add 2 more Tbsp of water (1 at a time) and blend again until the mixture is completely smooth and you reach a heavy whipping cream.
  • Pour about 3/4 of the cream into a jar and leave the remainder in your blender (you’ll add the soup to the blender to blend with the leftover cream).

BEETROOT SOUP

  • Heat the olive oil in a large pot over medium heat. Add the fennel, red onion, garlic cloves, ginger, gomasio and fresh ground pepper. Cook, stirring occasionally, for 3-4 min or until softened.
  • Meanwhile, peel and chop the carrots and beetroots.
  • Add the beetroots, carrots, water and 1 tsp of miso paste to the pot. Turn the heat up to high and bring to a boil, stirring occasionally.
  • Reduce slightly the heat, and simmer uncovered until the veggies are completely soft, about 30-35 minutes.
  • Blend 1/2 of the vegetables in your blender (with the leftover cream)* until smooth.
    Add the remaining vegetables to the blender and blend again on high speed until the soup is smooth and creamy.
  • Add salt and pepper to taste.

Notes

*if you don't have time for the cream, mix the soup without any cream (it's still smooth but less nutty in flavor).
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