I whipped this up for Greg and I for lunch today. Greg works from home on a Wednesday, so I tend to try and make something a little more interesting for us to eat. The creaminess of this soup comes from cashews, so it’s dairy free and using my thermomix, I don’t use any oil. Tastes lovely and leaves you wanting a second helping. Of course you can make it on the stovetop too. I love that this soup is filling without the addition of dairy, wheat or meat and the nuts help to keep you feeling full for longer. I hope you try it out!
(Makes approximately 6 serves)
1 potato, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
2 cloves garlic
4 stalks of celery, roughly chopped
100gm unsalted cashews or measure as a good handful, raw or roasted
salt to taste
Chop onion and garlic roughly and place in thermomix. Blend on speed 4-5 for 5 seconds. Set temperature to 100 degrees and cook for 2 minutes on speed 2. Add the rest of the vegetables and cashews to the onions and garlic. Blend on speed 7 for 5 seconds. Pour in approximately 800gms water. Set temperature to 100 degrees on speed 3 for 20 minutes. Add salt or preferred seasoning and blend on speed 7 for 60 seconds to achieve a smooth consistency.
Place chopped onions and garlic in a saucepan with a small amount of oil. Cook off for a couple of minutes. Add the rest of the chopped vegetables and cashews. Pour in about 800ml to 1 litre of water. Simmer for about 20-25 minutes until vegetables are cooked through. Add salt or vegetable stock to taste. Blend the soup to a smooth consistency with a food processor or handheld blender, using caution due to heat.
Enjoy, Jacinta x