Beets are rich in nutrients that support the immune system. This soup has a lot of folate, copper, magnesium, manganese, zinc and much more mineral and vitamins. It tastes sweet and savory and is very satisfying on a cold winter day.
2 tbsp coconut oil
4 cups beets
1 tbsp chives
1 garlic clove
1 stalk celery
2 cups water
1/4 cup cashews
2 adults & 2 kids
Put cashews in bowl and fill with filtered water until all nuts are covered plus a bit more. Set aside and let it soak for about an hour.
Peeled the beets and chop them into small dices. Then mince and chop the chives, garlic and celery.
Heat coconut oil in a large pot over medium heat and add the beets, chives, garlic and celery.
Sautee the ingredients until they are soft. (about 30 minutes).
Add the water and bring to a boil. Then reduce heat and simmer for about 15 minutes.
Remove from heat and blend everything together. (for instance with a hand blender.)
Drain and rinse the soaked cashews. Then blend the cashews with ¼ cup of filtered water until a creamy consistency.
Now serve the soup in a bowl and top of with the cashew cream.
Put in as much cashew cream as desired. Leftovers of the cream can be stored in an airtight container in the fridge for 3-4 days.
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