Savory Beet & Celery Soup with Cilantro Cashew Cream
A delicious and hearty soup that can be eaten cold or hot.
Top with cilantro cashew cream for added protein and a delicate summery flavor.
Ingredients:
1 medium Onion, chopped
1/4 cup Coconut oil
1/2 lb Celery, chopped and including a handful of leaves
3 cloves Garlic, peeled and smashed
2 lbs Red Beets, washed, trimmed (peel if you prefer), and chopped.
1 can (about 2 cups) Coconut Milk or Coconut Cream
Water or Vegetable Broth or mix of both
Juice of 1 Lemon
Method:
Saute onions and celery in coconut oil about 5 minutes. Add chopped beets and saute for a few minutes. Add can of coconut milk or cream. Add water or broth until vegetables are covered. Bring to a boil. Turn down heat and simmer until beets are very tender, about 25 minutes. Remove from heat. Add lemon juice. Blend with hand blender in pot or carefully transfer in batches to blender and process until smooth. Add water to reach desired consistency. Strain to remove excess celery strings or leave in for extra fiber.
Serve warm or chilled.
Dollop with Cilantro Cashew Cream, if desired.