Persimmon and Golden Beets Soup with spinach cashew cream – vegan.
It’s been a long week and the fall weather with long evenings calls for a soup that warms up the body and soul and provides good nourishment.
I am fortunate to have home grown persimmons on hand, tended with love by my sister. And we binged on fresh persimmons enough that it was time to create a recipe to highlight that lovely taste and bright color . I found golden beets on my recent grocery trip, which I bought with no preset plan and they fit well into this soup.
A comforting bright soup on the surface and a sweet spicy creamy taste to relish- do make it before fall ends.
Persimmon and Golden beets soup with spinach cashew cream
Move over pumpkin and butter nut squash, we have persimmon and golden beets this fall for an amazing soup.
Equipment
- Oven
- Blender
Ingredients
- 3 Fuyu persimmons chopped
- 3 cups golden beets chopped
- 1/4 chopped red onion
- 6 baby carrots chopped
- 1 celery stalk chopped
- 4 sweet chili peppers – yellow/ orange preferred
- 1 tsp ginger crushed
- 2 cloves garlic
- 1 Tbsp salt
- 1 tsp red chili powder or paprika
- 1 tsp turmeric powder
- 1 tsp black pepper crushed
- 4 cups vegetable stock
- 1 Tbsp oil
Spinach cashew cream
- 1/2 cup cashews – soaked in 1 cup water atleast 4 hours
- 2 cups spinach- braised
- 1 garlic clove
- 1 tsp lime juice
- 1/2 tsp salt
Instructions
Soup
- Chop persimmons, beets, toss in little bit of oil, and roast in oven at 385 F for 25 min.
- While they are being roasted, take a soup pan, add oil. Once hot, add onions, garlic, ginger, saute well. Then add the rest of veggies. Let them cook for 4-5 min. Add the turmeric, red chili powder, black pepper, salt and mix well. Once the veggies look cooked, add 1/2 cup vegetable stock. Take the pan contents into a blender. Add the roasted beets and persimmons to the same blender. Blend till smooth consistency attained.
- Take the blender contents back to the same pan. Turn the stove to low-medium heat. Add rest of the stock. Mix well and let it simmer for 6-8 min. Take the soup into a serving bowl and swirl it with spinach cashew cream . Top it with hempseeds, sliced almonds or black sesame , pumpkin seeds. Choices are endless:)
Spinach cashew cream
- Drain the soaked cashews into a bowl, save the water aside. Add the cashews, braised spinach (lightly saute spinach with bit of water on a pan), garlic, salt, lime juice and using the water from soaking cashews little at a time, blend into smooth paste. The process yields a lovely green cream to top your bright yellow-orange soup..
Notes
If you don’t have chili peppers or carrots on hand, try making the soup without them, will still be tasty , just a little less sweet.
No time for the cashew cream? skip it. The soup is good by itself, the cream makes it more outstanding. Alternatively, you can soak cashews in hot water for 30 min to speed up the process.
You can make plain cashew cream in larger quantity , by grinding soaked cashews, salt, lime juice, and just mix spinach paste that you can make separately in a small batch of cashew cream.