beetroot soup

120 g beetroot
30 g cashews
75 g celery root
1 garlic clove
1 tsp nutritional yeast
1 pinch Himalayan salt
1 pinch caraway seeds
5-6 black peppercorns
400 mL water

Dice the beetroot and celery. Put all the ingredients into a bowl or a saucepan and pour 400 ml of boiling water over them. Let it sit covered for around 10 minutes. Blend everything in a blender until you get smooth texture. Serve the soup with toasted sunflower seeds. You don't have to but it's nice :)