June 30, 2015
Although it does not contain any dairy, this soup is amazingly creamy due to the cashews. It's a favourite in our home.
1 Wash all your vegetables very thoroughly and cut into small pieces
2 Place vegetables into a pot or into soup maker (I love soup makers and will write about them in a post)
3 Add the garlic cloves
4 Add the stock powder
5 Add 4 cups water, or 4 cups home-made vegetable stock, but then omit the stock powder
6 Bring to boil, then simmer for 30 minutes
7 Add the handful of soaked and rinsed cashews and blend with a handheld stick blender or let the soup maker do the work for you.
8 Adjust seasoning with black pepper and sea salt if needed
9 Ready to be enjoyed on its own or with a few chickpeas in it for extra protein, texture and fibre.
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