Recipe

by Kate Holm

June 2021

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Blood Nourishing Borscht with Cashew Cream

This beautifully bright red soup is a staple in the postpartum kitchen - rich in iron, deeply warming and grounding to support healing and bonding after pregnancy and birth. The addition of bone broth aids with tissue repair, while also providing essential minerals to ensure mum’s stores are replete. This has been a favourite in our postpartum meal packages - because not only is it nourishing, but it tastes delicious too! To find out more or to see what else is on our menu you can visit www.holismhealth.co - Nourishing Wholefoods for a Blissful Fourth Trimester - Servicing Newcastle, Central Coast, Port Stephens & the Hunter Region.

 

Ingredients: 

  • 1L bone broth

  • 1 Red onions, roughly chopped

  • 1 garlic clove chopped

  • 1 cup pumpkin, chopped

  • 4 beetroot plus stalks, peeled and chopped

  • 1/2 tsp nutmeg powder

  • 1 apple, chopped

  • 1 tsp umeboshi vinegar

  • 1/4 tsp Pepper

  • 1/2 tsp Salt

  • 50g cashews, soaked overnight in filtered water

  • Juice of 1/2 lemon

beetroot.jpg

This beautifully bright red soup is a staple in the postpartum kitchen -Method: 

  1. Bring the bone broth to the boil over high heat. 

  2. Add onion, garlic, pumpkin, beetroot, apple and salt, reduce heat and simmer until the vegetables are soft - approximately 30 mins

  3. Meanwhile, drain the soaked cashews and add to a food processor with the juice of half a lemon. Blend until smooth - you may need to add small amounts of water to achieve your desired texture.

  4. Add nutmeg, vinegar and pepper to soup and allow to cool slightly before blending with a stick blender to a smooth consistency.

  5. Serve topped with a dollop of cashew cream and a sprig of fresh dill.

  6. Enjoy!

Image by Anshu A