Vegan Borscht Soup - Dairy Free, Creamy & Healthy
This dairy free yet creamy vegan borscht soup is delicious and healthy! The vegan borscht comes together in 40 minutes and tastes great served both warm and cold. It is made with traditional borscht ingredients except a dairy free base is made using a blend of cashews, soy milk and white beans to make the best vegan borscht soup that is packed full of phytonutrients, vitamins and minerals.
Equipment
- 1 Soup pot
- 1 Chopping knife
- 1 potato peeler or paring knife
- 1 High speed blender
- 1 Chopping board
Ingredients
- 3 cups cabbage
- 3 cups beets
- 3 cups carrots
- 2 tsp olive oil
- 3 cups potatoes
- 3 cloves garlic
- 1 onion
- 3 cups water
- 3 tsp Better than Bouillon Vegetable Base
- 1 cup fresh dill loosley chopped
- 15 ounce can crushed tomatoes
- ½ cup cashews
- 3 cups soy milk
- 1 14 oz can cannellini beans
Instructions
- Peel the skins off the potatoes then place in a pot covered with water. Bring the water to a boil then cook for 20 minutes.
- Grate the carrot and beets, then use a knife to thinly chop the cabbage. Finely dice the garlic and onion.
- Grease the soup pot with olive oil then add the garlic and onion and let it saute for 2-3 minutes before adding the beets, carrots and cabbage. Saute on medium heat for 20 minutes with some salt and pepper.
- Blend the cashews, soy milk and white beans until smooth and creamy. Save 1 cup to mash the potatoes with.
- Add the water mixed with vegetable stock to the soup pot with canned tomatoes freshly chopped dill and the cashew coconut cream.
- Mash the cooked potatoes with 1 cup of the cashew coconut cream then add to the soup pot. Let all the ingredients simmer for another ten minutes before serving .
Notes
The longer this vegan borscht soup sits, the more flavorful it becomes, so if you have the time let the ingredients meld together for an hour prior to serving. Season with additional salt and pepper to taste