Source: One Green Planet | Serves: 4-6 | Time: 35 min
Sources: adjusted measurement
Ingredients
1 cup #cashews
2 tbsp EVO
1 large onion, chopped
1 stick celery, finely chopped
3 cups veggie broth (home made to reduce sodium)
1 lb frozen peas
3 1/2 cups fresh spinach
S&P, to taste
We threw some AlbuKirky green chile seasoning on as well
Instructions
Put the cashew nuts in a bowl and pour over enough boiling water to thoroughly cover. Set aside to soften.
Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion and celery, and gently sauté for about 10–12 minutes until they are softened but not colored.
Increase the heat and pour in the stock. Bring the stock to the boil and then stir in the peas and spinach. Once the stock returns to the boil, cook for 1 minute, then remove from the heat.
Drain the cashews and transfer them to a blender or food processor with scant 1 cup cold water. Blitz thoroughly until you have a really smooth and creamy consistency. Reserve about one quarter of the cashew cream for spooning on top of the soup when serving and keep the rest in the blender.
Ladle the soup into the blender with the cashew cream and blitz until smooth – work in batches if necessary.
Return the soup to the pan, season with salt and pepper to taste and reheat if needed. Spoon into bowls and dollop on or swirl in the reserved cashew cream and serve with crusty bread.
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