Beet and Zucchini Soup

Beet & Zucchini Soup

Serves: 6 cups

 Beets provide a beautiful colour and earthy sweetness to this super easy soup.

Ingredients

1 tbsp oil

3 cups beets cone #3

3 cups zucchini (cone #3

1½ cup carrot cone #3

1 large white onion (chopped)

5 cups veg broth

Salt & pepper

Cashew cream: 5 tablespoons raw cider vinegar or lemon juice, 1 1/2 cup cashews raw +  1 /2 cup water
2 teaspoon Dijon mustard, 4 T nutritional yeast

3 cloves garlic, Freshly ground black pepper and Sea Salt- blend all ingredients in the blender until smooth.

Instructions

In the 7 qt roaster on medium heat, add 2 tablespoons of oil add beets along with a few pinches of salt. Cover pot with lid, and cook 10-15 minutes, stirring occasionally. Add  ½ cup water, onion and carrots, cooking for another 5-8 minutes with the lid on. Medium click low. Add zucchini and cook 10 more minutes with lid on. Add veg broth reduce to a simmer, and cook, covered about 10-15 minutes, until beets and carrots are tender. Puree soup in the blender and add salt & pepper to taste. Serve with a generous spoonful of  cashew or sour cream.