A Vegan Beet + Rhubarb Bisque To Support Your Liver

Written by Rachel Carr

A creamy spring soup that's equal parts earthy, sweet, and tart, with a hint of heat from the horseradish.

This vegan soup uses the season’s best produce for a delicious lunch or light supper. The vibrant color really reflects the beginning of a new and verdant season! Serve with a light side salad and some sourdough crostini for a complete meal!

Beet + Rhubarb Bisque with Horseradish Cashew Cream

Serves 4


  • 2 tablespoon coconut or safflower oil
  • 1 small onion
  • 4 cloves garlic
  • 2 large beets, peeled and roughly chopped
  • 4 ribs rhubarb, roughly chopped
  • ½ cup cooking wine
  • 1 quart vegetable stock
  • salt and pepper to taste


1. Heat the oil in a saucepan and sauté the onion until it is translucent. Add the garlic, beets, and rhubarb, and sauté until lightly browned. Add the white wine and cook for a few minutes.

2. Add the veg stock, salt, and pepper, and bring to a boil. Turn down the heat and simmer for 30 minutes.

3. When the beets are tender, puree the mixture until smooth in a blender or using a stick blender.

4. Serve immediately. Top with Horseradish Crema (recipe below).

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Horseradish Cashew Crema


  • 1 cup cashews, soaked 2 hours and rinsed
  • 2 tablespoons agave
  • 2 tablespoons fresh lemon juice
  • pinch of salt
  • 1 tablespoon fresh grated horseradish


Puree cashews, agave, lemon juice, and salt in a blender until smooth. Fold in the grated horseradish.

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