Ginger Beet Soup with Lemon Cashew Cream
This soup is a favorite to make in the fall and winter months! Beets contain phytonutrients called betalains that help detoxify the liver, and the addition of ginger makes it warming to the digestive system.
2 TBS cooking oil of choice: ghee, avocado oil, coconut oil, lard
one large yellow onion, chopped
two bulbs fennel
4 stalks celery, roughly chopped
1 large red beet, peeled and cubed
1 medium Japanese sweet potato, peeled and cubed
1-inch nubbin of fresh ginger, peeled and chopped
20 oz. beef bone broth
20 oz. filtered water
salt and pepper
juice of one small Meyer lemon
In a large stockpot, heat cooking oil over medium heat. Add onion and begin saute, cooking them until they begin to turn translucent. Add, ginger, celery and fennel. Continue to saute, letting the vegetables become aromatic and caramelized, about 5 minutes.
Deglaze the pan with white wine at any time if things begin to stick. Add bone broth and water along with beets and sweet potato. Add salt and pepper. Cover and bring soup up to a boil, then turn the heat down to a simmer.
Cook for 10-15 minutes until root vegetables are soft, (check with a fork).
Take soup off the heat and blend in batches, mixing it all in a bowl at the end. Add lemon juice and taste test for salt preference.
I like to make a cashew cream to go with this soup, (recipe below).
Easy Cashew Cream:
1/3 C raw cashews
1/3 C filtered water
¼ tsp sea salt
1 TBS lemon juice
Blend all ingredients in a high speed blender until smooth and creamy.
Store in an airtight container in the fridge for up to one week.