Description
This recipe guides you through making a vibrant, creamy soup that balances the earthy sweetness of beets with the smoky heat of harissa paste. It is entirely plant-based and ready quickly.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups cooked beets, chopped (about 4 medium beets)
- 1/4 cup raw cashews, soaked in hot water for 15 minutes
- 2 to 3 tsp harissa paste (adjust to your spice preference)
- 1 tsp fresh ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh lime juice
- 1/4 cup shelled pistachios, roughly chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the chopped cooked beets, vegetable broth, harissa paste, salt, and pepper to the pot. Bring the mixture to a simmer.
- Drain the soaked cashews. Add the drained cashews to the simmering soup. Cook for 5 minutes, allowing the flavors to meld.
- Carefully transfer the soup mixture to a high-speed blender. Add the lime juice. Blend until completely smooth and creamy. If the soup is too thick, add a splash more broth or water until you reach your desired consistency.
- Return the soup to the pot and heat gently if needed, but do not boil. Taste and adjust seasoning, adding more harissa or salt if necessary.
- Ladle the hot soup into bowls. Garnish each serving with a sprinkle of chopped pistachios. Serve immediately.
Notes
- For the creamiest texture, use a high-powered blender to process the cashews. If you do not have one, soak the cashews longer (30 minutes) and blend in batches.
- If you prefer a non-vegan version, substitute the cashews with 1/2 cup of heavy cream or full-fat coconut milk added at the end before blending.
- Toasted pistachios add a necessary crunch. Toast them in a dry skillet over medium heat for 3-4 minutes until fragrant before chopping.
- If you cannot find pre-cooked beets, roast 4 medium beets wrapped in foil at 400°F (200°C) for 45-60 minutes until tender, then peel and chop them before using.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop and Blending
- Cuisine: North African Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 14
- Sodium: 450
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 8
- Cholesterol: 0