Ingredients
Sauce:
- 100 gram Cashews
- 100 gram Water
- 1/2 teaspoon Paprika sweet
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Mustard
- 3 cloves Garlic
- 1/2 teaspoon Dill dry
Instructions
- Finely chop the onion
- and garlic, saute in a deep saucepan.
- Add diced potatoes and carrots
- Pour in 1liter of vegetable broth.
- Cook until the vegetables are tender.
- When the vegetables are soft, whisk in the cream with an immersion blender.
- We prepare the sauce. Soak the cashews in boiling water and leave for 10 minutes. Pour out the water and transfer the nuts to a high bowl for whipping with a blender.
- Whisk in the cashew cream with 100ml of water.
- Add lemon juice, paprika, dried garlic, and onion.
- Add the nut sauce and stir well.
- Add the broccoli to the soup and cook for 10 minutes. If the broccoli is frozen, then they must be pre-cooked and then added to the soup, in which case it is not necessary to cook them again.
- Mix.
- At the end, add the dried dill.
- Serve with croutons and you can garnish with broccoli.