Ingredients for 4–6 servings:
- 500 g white cabbage, grated or cut into thin slices
- 500 g beetroot, peeled and grated or finely diced (organic beets are best)
- 1 large onion, finely diced
- 2 medium carrots, peeled and grated or finely diced
- 4 cloves of garlic, finely chopped
- 2 large potatoes, grated or finely diced
- 1.5L Healing broth or Vegetable broth
- 1 Bay leaf
- 1–2 tbsp freshly squeezed lemon juice
- 1–2 tbsp maple syrup
- sea-salt (optional), to taste
- 2–3 tbsp coarsely chopped dill or parsley, for serving
For the cashew cream:
- 110g raw cashews, soaked
- 100–125 ml water
- 2–3 tbsp freshly squeezed lemon juice
- 1/4 tsp Mustard powder
- sea-salt (optional), to taste
Preparation:
Place a large, nonstick ceramic pot over medium-high heat. Add beetroot, white cabbage, carrots and onions. Sauté until vegetables begin to soften, about 8–10 minutes. Add the garlic and potatoes and cook for another minute until the garlic is fragrant.
Stir in the bay leaf and medicinal broth. Bring the liquid to a boil, then reduce the heat and simmer, covered, until the vegetables are cooked, about 20–25 minutes. For a thinner consistency, add a little more medicinal broth or water.
Remove the pot from the heat and stir in the lemon juice, maple syrup and sea salt. Taste and adjust the seasoning – the soup should be slightly sweet and sour.
For the sour cashew cream, put all the ingredients in a blender and puree until smooth. If necessary, add a little more water until the desired consistency is reached.
To serve, divide the soup into bowls and garnish with cashew cream (if using) and dill or parsley. Serve immediately.
Bon appetit!
Photos: Maarja Urb
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