Cream of vegetable soup with cashew cream
Cream of vegetable soup with cashew cream
This soup recipe came out of necessity. During the past few months my focus has been on my Dad who was recently diagnosed with cancer. While I was caring for him during his radiation treatment, I tried to come up with nutrient dense, tasty, easy to swallow recipes. While they didn't always hit the mark, he did enjoy this soup.
Yields: 4 servings
Ingredients
6 cups vegetable broth
1 cup onion – diced
1 tablespoon garlic - sliced
1 tablespoon olive oil – optional
2 cups potato – cubed
1 ½ cups zucchini – chopped (skin on)
1 cup carrots – chopped
¼ cup cashew sour cream or cashew cream
Steps
Sauté onion and garlic in olive oil or a little water until translucent. Add potatoes, carrots, zucchini, salt and pepper. Sauté a few more minutes. Add the vegetable broth. When the vegetables are tender remove the pot from the burner. I like to use an immersion blender to blend the soup. When it is smooth stir in the cashew sour cream.
If you are using cashew cream - soak ¼ cup of cashews in water for 4 to 6 hours. Rinse them, then blend them with a little water to the consistency of thick cream. Add a splash of apple cider vinegar to give it the tang of sour cream.
Taste – adjust the seasoning if needed. The soup is good in your fridge for 4 days. It also freezes well.
