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Raw Vegan Borscht Soup with Macadamia Dill “Cream”

Recipe by Stephen Rouelle
Photograph by Anna Pacheco

INGREDIENTS

1 C. beet juice, fresh
1 C. carrot juice, fresh
½ C. carrot, shredded
½ C. beet, shredded
½ C. purple cabbage, shredded
3 tsp. orange zest
½ lime, peeled
2 Tbs. apple cider vinegar, raw
¼ tsp. cumin, ground
1 tsp. dill, chopped
½ tsp. garlic, minced
¼ tsp. fresh chili, minced
1 tsp. turmeric root, fresh
salt and pepper to taste
¼ C. macadamia nuts, raw
3 Tbs. lemon juice, freshly squeezed

DIRECTIONS

1. Soak the macadamia nuts in equal parts water overnight.

2. Place the macadamia nuts and soak liquid in a vita-mix blender with the lemon juice; blend the Mac nuts until smooth and creamy. Fold in . tsp. of fresh dill. Adjust seasoning and reserve in refrigeration.

3. For the soup, place the remaining ingredients in a Vita-Mix blender and blend until smooth. Adjust seasoning and reserve in refrigeration.

4. Serve 8 oz. of soup and drizzle with the dill