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.
1 head of broccoli, or 3 cups of cut up broccoli
1/2 cauliflower, or 2 cups of cut up cauliflower
1 leek, chopped
1 or 2 garlic cloves, depending on your preference
2 teaspoons organic vegetable stock powder
4 cups water
1 handful soaked and rinsed cashews. Best if soaked for at least 2 hours.
May 14, 2018
Sounds so good! How many servings does this make?
April 1, 2018
I think you did the right thing! I usually do the same thing: leaving it a little chunky.
March 7, 2018
Delicious! I wasnt sure about blending all ingredients, so I left a little chunky 🙂
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