A hearty soup that provides nourishment with the changing season.In Ayurveda caraway seeds are used to balance both vata and kapha doshas and due to its hot potency it increases pitta dosha in body. Caraway seeds help reduce chronic inflammation.

Lovage is a medicinal herb. The seeds can be used to make tea. Leaves and roots added to stews and stock. Stomach and intestinal problems are healed by eating the leaves. Lovage is also used in phytotherapy for the treatment of gout and rheumatism.

Horseradish provides a kick to the soup and offers medicinal uses as it contains antibiotic and anti-fungal properties which are good for the immune system and wound healing.

4 servings

Ingredients

1 Yellow Onion (chopped)

2 Garlic (cloves mashed)

2 tbsps Extra Virgin Olive Oil

4Beetroots (med cooked and grated)

2Yellow Potato ( med cooked and diced)

2 Carrot (grated)

2 stalks Celery (diced)

1 cup Green Cabbage (shredded)

4 Black Peppercorns

1 tsp Caraway Seeds

1 Bay Leaf

1 tsp Lovage

1/2 cup Parsley (chopped Or Dill)

1/2 cup Cashews Raw, (soaked)- (optional)

1.5 liters Vegetable Broth

1 tbsp Horseradish Grated

1/2 Lemon (juiced)

Sea Salt & Black Pepper (to taste)

In a soup pot heat the olive oil. Add the diced onions and garlic and whole spices. Cook until fragrant. Then add the carrots, celery and sauté for a couple of minutes.

Add the beets, potatoes, cabbage and broth and let it simmer for 20 minutes. Add the stems of the parsley finely diced.

Drain the soaked cashews and add a tsp of lemon juice, salt and pepper to taste and process in a blender. Set aside.

Season with parsley and lemon juice, salt and pepper. Mix the horseradish with the cashew cream and garnish the soup with a dollop. Enjoy with toasted rye bread.