Creamy Cashew Vegetable Soup

Creamy Cashew Vegetable Soup (Serves 4 Large Servings)

 

You can use the vegetables listed in the recipe below or whatever vegetables you have on hand that sound good to you. A WOW soup!

  • 1 whole cauliflower cut in quarters
  • 3 carrots, cut in rounds
  • 1 zucchini, cut in 1/2 moons
  • 1/2 small cabbage, cut in 1-inch pieces
  • 3 stalks celery, cut in diagonal slices
  • 1 large onion, diced
  • 2 large garlic cloves, diced
  • 2-inch piece of ginger, peeled and finely minced or grated
  • 1/2 to 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried marjoram
  • 1/2 teaspoon turmeric
  • 1 cup raw cashews
  • 4 cups purified water plus 1 extra cup used to blend cashews

In a large pot add 4 cups purified water, onion, garlic, ginger, cauliflower, marjoram and turmeric. Bring to a boil. Cover and turn heat to medium.

 

Add carrots, cabbage and celery.

 

When all vegetables are soft, add zucchini.

 

In a blender add cashews, sea salt, black pepper and 1 cup purified water.

 

Blend until smooth and add to vegetable soup. Mix well and serve.

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