This is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.
1tspfresh rosemary, thyme, or basil, minced (optional)
Instructions
1
Combine the potatoes with 4 cups of water in a large pot over high heat and bring to a boil.
2
Meanwhile, in a high-speed blender, blend the cashews, onion salt, and 1 cup of water until the mixture is very smooth.
3
When the potatoes are tender, add the cashew soup base to the pot. Heat for 5 minutes, stirring constantly to avoid burning the cream.
4
Stir in herbs, if using, then serve.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories208
% Daily Value *
Total Fat10g13%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol0mg
Sodium347mg16%
Total Carbohydrate27g10%
Dietary Fiber 2.85g11%
Total Sugars 2.3g
Protein5.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4red potatoes, peeled and diced
5cupscups water, divided
1cupraw cashews
3tsponion powder
2tspsalt
1tspfresh rosemary, thyme, or basil, minced (optional)
Directions
1
Combine the potatoes with 4 cups of water in a large pot over high heat and bring to a boil.
2
Meanwhile, in a high-speed blender, blend the cashews, onion salt, and 1 cup of water until the mixture is very smooth.
3
When the potatoes are tender, add the cashew soup base to the pot. Heat for 5 minutes, stirring constantly to avoid burning the cream.
AuthorLife and Health Network