Gluten-free · Soy-free

When you want something refreshing in the summer, not many of us think of a cold soup, but soups are a super fun way to make use of your vegetables, especially colorful ones like beets!

This beet soup is super creamy and not too heavy, and the touch of fennel is so delicious. If you can find some, top it with sliced candy beets for a beautiful design.

 

Substitutions:

• Instead of cashews, you can use almonds. Make sure to soak them overnight before using then drain, rinse, and peel

• Substitute white balsamic vinegar for white wine vinegar or lemon juice

   

Great for:

Lunch or dinner, as a starter or appetizer.

Cold Beet Soup with Fennel

Serves 3

40ml olive oil

48g white onion, cut into 2-inch pieces

10g garlic, peeled and left whole

550g red beets, medium diced

100g cashews, soaked overnight and drained

2g fennel seeds, toasted

500ml vegetable broth

Pinch of sea salt, plus more for seasoning

10g chives, roughly chopped

20g dijon mustard

 

Toppings

50g candy beets, thinly shaved horizontally

10g chives, thinly chopped

White balsamic vinegar, to taste

Extra-virgin olive oil, to taste

Sea salt, to taste

1. Heat olive oil in a medium pan on medium heat. Add onion and garlic and cook for 1 minute until golden.

2. Add the beets and stir to combine. Cook for 3 minutes, then add cashews and fennel seeds. Stir again and cook for another 3 minutes to let the fennel seeds infuse into the oil and vegetables.

3. Add vegetable broth and a pinch of salt, cover, and cook for 20 minutes, or until the beets are soft and cooked through. Set aside 3 tablespoons of cooked beets in a separate container (these will be for the topping), and remove from heat.

4. Transfer mixture to a high-speed blender and add chives, and mustard. Blend on high until completely smooth. Taste and adjust seasoning.

5. Transfer the soup to a large jar or container and let cool in the fridge for 2 hours.

6. To serve, place 1 tablespoon of cooked beets on the bottom of each bowl, pour chilled soup over them, and top with chopped chives, sliced candy beets, a drizzle of white balsamic vinegar and olive oil, and a touch of salt.