Tomato Basil Beet Soup
5-6 beets, scrubbed, cut into chunks
5-6 Roma tomatoes, cut in half
handful of fresh basil
3 cloves garlic, peeled
3 tablespoons raw cashews, soaked, drained
1 cup water or vegetable broth
fresh cracked pepper and sea salt, to taste
- Soak your cashews in hot water for one hour. Drain.
- Heat oven to 425°F. Spread the beets on a roasting pan and roast for 20 minutes. Add the tomatoes and garlic and roast everything for another 20 minutes.
- Add the roasted vegetables to a blender, along with the soaked cashews and basil. Add water or broth and blend until smooth. Add a little more liquid as needed to make it blendable. Season with salt and pepper to taste. You can add whole peppercorns right to the blender for intense flavor. But for more mild seasoning, add cracked pepper after blending. Serves 3-4.