Cream Soup with Cashew Recipe
Very tasty and hearty cream soup. Ideal for those who observe the fast.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Sauce:
Vegetables:
Decoration:
Instructions
  1. Finely chop the onion
  2. and garlic, saute in a deep saucepan.
  3. Add diced potatoes and carrots
  4. Pour in 1liter of vegetable broth.
  5. Cook until the vegetables are tender.
  6. When the vegetables are soft, whisk in the cream with an immersion blender.
  7. 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.
  8. Whisk in the cashew cream with 100ml of water.
  9. Add lemon juice, paprika, dried garlic, and onion.
  10. Add the nut sauce and stir well.
  11. 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.
  12. Mix.
  13. At the end, add the dried dill.
  14. Serve with croutons and you can garnish with broccoli.
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