Beet Apple and Rhubarb Soup
Author: Rachel Carr
Recipe type: Soup
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 2 large beets, peeled and roughly chopped
- 1 green apple, peeled, cored and chopped
- 4 ribs rhubarb
- 1 small onion
- 4 cloves garlic
- 1 quart vegetable stock
- salt and pepper to taste
- ½ cup cooking wine
- 2 Tablespoon coconut or safflower oil
- 1 cup cashews, soaked 2 hours and rinsed
- 2 Tablespoons agave
- 2 Tablespoons fresh lemon juice
- pinch salt
- 1 Tablespoon fresh grated horseradish
- 1 Tablespoon grated ginger
- Heat the oil in a saucepan and saute the onion until it is transluscent.
- Add the garlic, beet, apple and rhubarb and saute until lightly browned.
- Add the white wine and cook for a few minutes. Add the veg stock, salt and pepper and bring to a boil.
- Turn down the heat and simmer for 30 minutes. When the beets are tender, puree the mixture until smooth in a blender or using a stick blender.
- Serve immediately. Top with horseradish crema.
- Puree all ingredients, except the horseradish.
Recipe by Plant Craft at https://www.rachelcarr.com/beet-apple-and-rhubarb-soup/
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