Nourilo

Soups

Beetroot, Tomato & Cashew Soup

traditionally associated with promoting liver fat metabolism, nourishing blood, and supporting cardiovascular health

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
90 min
Total
105 min
Makes
1.2 L
Weight & MetabolismHeart & CirculationLiver WellnessBlood NourishmentEveryday Balance
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.

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Frequently asked questions

What is this soup traditionally said to support?

This soup is traditionally associated with supporting the liver and nourishing qi and blood, as part of a balanced diet. It is also commonly associated with supporting vision and everyday cardiovascular wellness.

Why is ginger included in this recipe?

Fresh ginger is added to keep the soup from being too cold in nature, balancing the cooling qualities of the other ingredients.

Is this soup suitable for people who want to avoid meat?

Yes. The soup is entirely meatless, and the cashews provide protein and healthy fats, making it feel substantial and satisfying without meat. It is also described as lighter and easier to digest than most Cantonese soups.

How much does this recipe make, and how long does it take?

The recipe yields approximately 1.2 L of soup. It takes about 15 minutes to prepare and 1 hour 30 minutes to cook, for a total time of around 1 hour 45 minutes.

How should leftovers be stored?

Leftovers can be stored in the fridge. Keep the solid ingredients in a separate container from the broth to extend storage life, as the beetroot tends to continue softening as it sits.

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