Vegan Borscht Soup with Cashew Sour Cream - Vegan
Our Vegan Borscht Soup with Cashew Sour Cream is a vibrant and comforting dish perfect for the colder months. With its deep ruby-red color from the beets combined with the rich, creamy texture of the cashew sour cream, this soup is as visually appealing as it is delicious. The hearty mix of root vegetables provides a nourishing base, making it a satisfying meal for any time of the day.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1 large potato, peeled and diced
- 1/2 small small cabbage, shredded
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay bay leaf
- 1 tablespoon apple cider vinegar
- Salt and and pepper to taste
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.
- Add the grated beets, carrots, potato, and cabbage to the pot. Sauté for another 10 minutes, stirring occasionally.
- Pour in the vegetable broth and add the tomato paste, bay leaf, and apple cider vinegar. Stir well and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 30-40 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Meanwhile, prepare the cashew sour cream by draining the soaked cashews and placing them in a blender. Add the water, lemon juice, apple cider vinegar, and salt. Blend until smooth and creamy.
- Serve the borscht hot, garnished with a dollop of cashew sour cream.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 30g | Protéines: 7g | Fat: 9g | Sucre: 8g
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