Beet Apple and Rhubarb Soup
Author: 
Recipe type: Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Light, creamy and bursting with spring flavors, this soup is
Ingredients
FOR THE SOUP
  • 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
FOR THE HORSERADISH CASHEW CREMA
  • 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
Instructions
FOR THE SOUP
  1. Heat the oil in a saucepan and saute the onion until it is transluscent.
  2. Add the garlic, beet, apple and rhubarb and saute until lightly browned.
  3. Add the white wine and cook for a few minutes. Add the veg stock, salt and pepper and bring to a boil.
  4. 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.
  5. Serve immediately. Top with horseradish crema.
FOR THE HORSERADISH CASHEW CREMA
  1. Puree all ingredients, except the horseradish.
Recipe by Plant Craft at https://www.rachelcarr.com/beet-apple-and-rhubarb-soup/