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Instant Borscht Beet Soup - Raw Vegan

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"Instant soup simply made in the blender"

Serves 1-2 | Prep Time 15-20 minutes | Cook Time none

Why I Love This Recipe

This is a great way to blend and achieve a delicious variation of the traditional soup your grandma would have made.

If you want more instant soup recipes - view myprofile and get my ebook.

Ingredients You'll Need

1 cup beets
1/2 cup cabbage
1/4 cup carrots
1/4 cup celery
3 Tbsp parsley
1/2 an orange
1 Tbsp olive oil
1 Tbsp cashews or tahini
2 Tsp liquid sweetner
1/2 tsp lemon juice
1 small clove garlic
1/2" knob ginger peeled
Pinch of salt
2 cups of water
sprig of parsley for garnish

Cashew Cream
1/2 cup of cashews (soaked to soften)
1 soft pitted date
1 - 2 Tbsps lemon juice
1/4 + cup of water


Blend all the soup ingredients in a high speed blender until warm.
Add water slowly to reach the desired consistency.
Pour into serving bowls

Blend cashew cream ingredients until smooth, adding water to reach the desired consistency.
Spoon onto your soup.
Top with sprig of parsley

Soup is delicious at room temperature or slightly warmed from blending.
I can also be heated in the dehydator at 115F for about 45 minutes.

Pairs Well With

A day when you feel the need to be nourished.

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