Beetroot, Tomato & Cashew Soup

Why people make this soup

At a food-therapy talk Nourilo gave for a law firm in Hong Kong, the subject came up that nourishing the blood and supporting qi doesn’t require expensive dried seafood or exotic herbs. Many everyday foods do the job beautifully. Beetroot is perhaps the best example: its vivid red color is a visible signal of its nutritional richness, and it has been used across many cultures — not just Chinese food therapy — as a traditional tonic food.

What makes this soup particularly appealing to a modern audience is that it contains no meat, yet feels substantial and satisfying. The cashews provide protein and healthy fats; the tomatoes contribute lycopene and acidity; the cabbage adds bulk and sweetness; and the ginger keeps the whole thing from being too cold in nature. A bowl of this looks dramatic and tastes far more complex than its short ingredient list suggests.

Method

1. Peel the beetroot and tomatoes and cut into chunks. Wash and cut the cabbage into pieces. Rinse the cashews.
2. Combine all ingredients in a pot with 2.1–2.4 L of water.
3. Bring to a boil over high heat, then reduce to a medium-low simmer. Cook for 1 hour 30 minutes.
4. Serve — eat the soup and the solid ingredients together.

Nourilo’s Tips

This soup is traditionally said to promote liver fat metabolism, help prevent fatty liver and cirrhosis, and nourish qi and blood. It is also associated with supporting vision and cardiovascular health. Being meatless, it is lighter and easier to digest than most Cantonese soups.

Leftovers can be stored in the fridge — keep the solid ingredients in a separate container from the broth to extend storage life. The beetroot tends to continue “cooking” and softening as it sits.

Beetroot is very versatile: try it sliced and stir-fried with beef or pork, or cooked into pasta sauce — it turns the pasta a gorgeous red.