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Velveteen Summer Soup w/ Creamy Cashew “Burrata”

There’s nothing I love more than the late summer weeks. Crisp morning air, evening golden light, and leaves that are beginning to change shape and color. It also means I get to whip out my fancy immersion blender and create creamy soups with all of the deep and nutrient-rich fruits and vegetables that are in peak season.

During the late Summer-early Fall time is when the sharp and hot Pitta dosha can build excess heat in the body. As we shift into the airy Vata season, this accumulation of heat can spread like wild fire thanks to the mobile qualities that exist in the Fall. Symptoms such as skin irritations and rashes, acne, indigestion, bowel issues, intense anxiety, and a frazzled nervous system can manifest. I personally have been experiencing bouts of eczema on my eyelids and torso over the past month. One thing I have been turning to is food. This is how I came to share this soup with you.


The beets and fennel are a great food for a Pitta dominance. They are sweet yin vegetables that aid in soothing excess heat in our bodies. When heat accumulates it gets supplied to our blood and blood plasma (Rasa and Rakta Dhatu) that, of course, circulates throughout our system and can create further issues in our digestion, skin, and liver.

In the words of Dr. Claudia Welch, “too much heat can consume us”.

Utilizing the cooling nature of sweet tastes can help to balance out the accumulated heat in our body. This lighter soup is earthy and luscious. It pairs well with a good hunk of soft burrata or another soft cheese that melts. For my dairy-free people, I am sharing a cashew “burrata” to add a little texture and nuttiness. I would suggest making the burrata first, and then make the soup because the “cheese” has to set in the refrigerator for at least 30 minutes.


Flavor Notes: Pitta, Vata Pacifying


Sweet: beets, fennel, cashews, coconut milk, coriander

Sour: lemon juice

Salty: sea salt

Bitter: coriander, olive oil

Pungent: n/a

Astringent: coriander


Creamy Cashew "Burrata"


What You'll Need

1 cup raw, whole cashews, soaked in a bowl of cold water for 8 hours or overnight

1 cup coconut or almond milk

3 Tbsp arrowroot or tapioca starch

1 Tbsp lemon juice

1 tsp salt

For the ice bath:

2 handfuls of ice cubes

3-4 cups cold water



Directions


Set Up: I recommend setting everything up before you begin making this recipe. Once the burrata mixture is good to go in the pot, you want to avoid it resting for too long. You will need two medium sized pieces of plastic wrap set out to eventually place the burrata balls in. I would also recommend setting up your ice bath in a large bowl.


Once you have your set up, you will strain and wash your soaked cashews and place them in a high speed blender. Add in the rest of the ingredients: milk, starch, lemon juice, and salt. Blend until creamy and there’s no clumps left over. Pour your mixture in a small pot on medium heat. Keep stirring until the mixture thickens and becomes very sticky and elastic-like. This took me around 5-8 minutes, but may be different depending on the heat of your stove.


Take the pot off the heat and divide the mixture into two “goops”. Place each “goop” onto each plastic wrap. Wrap up the plastic wrap ends and form each one into a rounded shape. Immediately dunk the two "burrata" balls in the ice bath for two to three minutes. Take them out and store them into a glass container in the fridge for at least 30 minutes. These are best eaten within 1-2 days.


Velveteen Summer Soup


What You'll Need

2 Tbsp olive oil

1 1/2 tsp ground coriander

1 medium sized fennel bulb, washed, trimmed ends, core removed, and thinly sliced

2-3 medium/large red beets, washed, peeled, and diced

2 1/2 cups water

1 tsp salt

Sprinkle of coconut flakes and dill (optional)


Directions


In a medium sized pot, or soup pot, on medium high heat, add the olive oil and coriander. Stir and wait until the coriander spice becomes fragrant. Add in the sliced fennel, diced beets, and salt to the pot. Saute until the beets release their juices (around 8-10 minutes). Add the water and bring to a simmer. Lower the heat to medium low, and continue cooking for about 20 minutes, or until the beets are fork tender.


Blend with a hand immersion blender or place the soup into a high speed blender and blend until smooth. Taste to adjust the spicing to your liking.


To Assemble: Ladle the soup into a bowl, and garnish with coconut flakes and dill (optional). Unwrap one of your cashew "burrata" balls, and tear pieces apart to place into your soup. Enjoy.



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