Articles & Recipes
Carrot Cashew Soup
Ingredients
5 medium peeled and coarsely chopped carrots (500 grams)
2 medium peeled and cubed potatoes (200 grams)
1 medium peeled and coarsely chopped onion (100 grams)
2 small peeled, cored and coarsely chopped green apples (200 grams)
4 medium stalks coarsely chopped cauliflower (300 grams)
6 cups vegetable or chicken stock (gluten free if required) (1500 grams)
½ cup coarsely chopped cashews (75 grams)
Method
Place carrot, potatoes, onion, apples and cauliflower in a large saucepan with vegetable or chicken stock.
Cook for 10 to 12 minutes or until vegetables are soft.
Add 2/3 of cashews to vegetable mixture and blend until smooth.
Sprinkle remaining 1/3 of chopped cashews on top of soup as a garnish when serving.
Serves : 10
Quantity per Serve : cup
Nutrients per Serve :
KJ 378, Calories 91, Carbohydrates(grams) 10.1, Fat(grams) 4, Protein(grams) 3.23
Note
Gluten Free (check the stock ingredients to be sure), Lactose free, Egg free