Golden beet soup with roasted garlic cream

Ingredients

• 700 ml Chicken stock, low-sodium
• 100 ml Almond milk, unflavored
• 80 g Cashew nuts, soaked in water for 2 hours
• 3 pcs Golden beets, scrubbed clean
• 1 pcs Onion, quartered
• 1 head Garlic, peeled
• 1 tbsp Coconut oil, melted
• 2 tsp Lemon juice, fresh
• 1 tsp Smoked paprika
• 1 tsp Olive oil
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Preheat oven to 200°C and line a baking tray with baking foil.
2. Quarter the beets and onion then arrange in single layer over prepared baking sheet.
3. Add entire garlic bulb then drizzle all with coconut oil. Roast the veggies for 35 minutes.
4. Once the veggies are roasted, place them aside to cool.
5. Pop two cloves of the garlic for the soup and keep the remaining for the cream.
6. In a food processor, combine the beets, peeled onion, stock, two garlic cloves, paprika, pepper, and pinch of salt. Process until smooth and puréed.
7. Pour the soup into a sauce pot then heat over medium heat.
8. Meanwhile, prepare the garlic cream; pop the remaning garlic from the bulb, then place in food processor. Add drained cashews, remaining salt, olive oil, almond milk, and lemon juice. Process until smooth.
9. Serve soup in bowls and drizzle with prepared garlic-cashew cream.