In my last post, I described how to make “cashew cream” for vodka-tomato-cream sauce. The recipe only used one cup (or half) of the batch of cashew cream, so here is another recipe that you can use with the other half! This recipe is so easy and also creamy and full of flavor! You can use any combo of veggies that you like. I like broccoli, cauliflower and carrots, but you can use potatoes, sweet potatoes or others as well! This soup is also a perfect use for an immersion blender… you can blend it smooth in seconds!
6 cups veggie broth/water
Small bunch broccoli, chopped
Small bunch cauliflower, chopped
2 carrots. chopped
1 cup cashew cream (see below)
Salt, pepper, onion powder, garlic powder
Thyme, sage, parsley
1 cup unsalted cashews, soaked for a few hours
1 cup unsweetened almond milk
1 Tblsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp salt
Drain cashews and blend all ingredients for cashew cream in food processor until smooth
(Makes 2 cups)
Bring veggie broth/water to a boil.
Add chopped veggies.
Add herbs and spices.
Simmer until veggies are soft 10-15 min.
Remove from heat and blend with immersion blender until smooth. Stir in 1 cup cashew cream and simmer a few more minutes.
This soup is so creamy, and is a beautiful, vibrant green!