Beetroot, Vegetable & Cashew Soup

Why people make this soup

Beetroot is having a well-deserved moment in Western wellness circles, but Nourilo has been cooking with it for years. In traditional Chinese food therapy, beetroot is valued for its ability to support the liver, promote healthy fat metabolism in that organ, and build blood. The twist in this recipe is the cashew nuts: vitamins A and E in the vegetables are fat-soluble — they dissolve in fat rather than water, which means much of their value stays in the vegetables rather than leaching into a fat-free broth. Adding a handful of cashews provides just enough natural fat to carry those vitamins into the soup, making it more nutritionally complete. The result is a colourful, slightly sweet soup with a clean taste that genuinely works as a regular family meal.

Method

1. Peel and cut the beetroot, carrot, and tomatoes into chunks.
2. Wash and cut the cabbage into rough pieces.
3. Place all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a simmer and cook for 1.5 hours.
5. Serve warm; eat both the soup and the vegetables.

Nourilo’s Tips

This is one of Nourilo’s favourite all-purpose health soups — safe for all ages, pleasant in taste, and easy to make. It supports not only skin and energy but also vision and cardiovascular health, so it works as a regular household soup rather than just a therapeutic one. If the family has someone with internal dampness, add 38 g of white hyacinth beans (bai bian dou) to the pot. Adding dried figs or lily bulb gives a pleasant sweetness without making it too rich. Note: do not confuse beetroot (a deep red-purple globe) with the lighter-coloured pink radish sometimes sold alongside it — they have different properties.