Spicy beet and cashew soup with za’atar pistachio drizzle and pomegranate seeds:

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)



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!



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