Spicy beet and cashew soup with za’atar pistachio drizzle and pomegranate seeds
Soup Ingredients:
- 1 large beet or 2 small beets
- 1 yellow onion diced
- 3/4 cup of water
- 3 cloves of garlic
- 1 tsp cayenne (or more if you like it spicy!)
- 1 tsp coriander
- 1 tsp ginger
- 1 tbsp cumin
- 1/4 cup soaked cashews
- 1/4 cup coconut milk
- 1 tsp coconut oil
- pomegranate seeds for topping (optional)
Za’atar pistachio drizzle:
- 1 tbsp za’atar
- 5-10 crushed pistachios
- healthy douse/glug of olive oil (scientific measurement, I know)
Directions:
Heat coconut oil in a medium to large sized pot, add onion until softened and garlic until both are fragrant. Next add all spices, peeled and chopped beet(s), and water. Let mixture come to a boil and then simmer for about 30 minutes or until beets are soft and can be easily penetrated by a fork. Let the mixture cool. Next, add this mixture to a high speed blender along with coconut milk and soaked cashews and blend until combined. Add more spices as needed. Serve warm or cold-it is delicious both ways!
For the za’atar pistachio drizzle: lightly heat olive oil in a small pan and add za’atar and  crushed pistachios, stir until toasted and fragrant, add to your soup and enjoy!
