Raw Vegan Borscht Soup with Macadamia Dill “Cream”

 

Print Recipe

RAW VEGAN BORSCHT SOUP WITH MACADAMIA DILL “CREAM”

Photograph by Anna Pacheco
Course: Soup
Servings: 4 People
Author: Stephen Rouelle

Equipment

  • Blender

Ingredients

  • 1 Cup Beet Juice (Fresh)
  • 1 Cup Carrot Juice (Fresh)
  • 1/2 Cup Carrot (Shredded)
  • 1/2 Cup Beet (Shredded)
  • 1/2 Cup Purple Cabbage (Shredded)
  • 3 tsp. Orange Zest
  • 1/2 Lime (Peeled)
  • 2 Tbs. Apple Cider Vinegar (Raw)
  • 1/4 tsp. Cumin (Ground)
  • 1 tsp. Dill (Fresh, Chopped)
  • 1/2 tsp. Garlic (Minced)
  • 1/4 tsp. Fresh Chili (Minced)
  • 1 tsp. Turmeric Root (Fresh)
  • 1/4 Cup Macadamia Nuts (Raw)
  • 3 Tbs. Lemon Juice (Freshly Squeezed)
  • Salt And Pepper (To Taste)

Instructions

  • Soak the macadamia nuts in equal parts water overnight.
  • 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 fresh dill. Adjust seasoning and reserve in refrigeration.
  • For the soup, place the remaining ingredients in a Vita-Mix blender and blend until smooth. Adjust seasoning and reserve in refrigeration.
  • Serve 8 oz. of soup and drizzle with the dill. Enjoy!