I can’t remember where I got this recipe from, but it’s a fall favorite.
- 8 cups beets, cubed
- 4 cups yellow fleshed potatoes, cubed
- 3 cups carrots, sliced
- 4 cups kale/beet greens/cabbage, sliced thinly
- 2 cups onion, diced
- 2 cloves garlic, minced
- 2 tbs olive oil
- 8 cups veggie stock and water
- 1 lemon, juiced
- Salt and pepper to taste
- 1-2 tbs dill
- 1 cup raw cashews
- 1/4 cup water
- Juice of more lemon
Prepare the garlic, onions, beets, potatoes, greens and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes).
Add the potatoes, beets and carrots and sauté for another 5 minutes
Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.
Add the shredded greens, reduce heat and cover. Simmer for 30-40 minutes.
Purée the soup.
Blend cashews, water, dill and lemon juice, stir into soup
