I love, love, love, soup! And a rich and decadent cream based soup is high up there on the list. Cashew cream adds such an incredible texture to the broth, adding body without making a roux (keeping this soup gluten free), and the rosemary and thyme are earthy and fragrant.
Try adding cashew cream to your next veggie soup: mushroom, broccoli or butternut squash would be to die for!
3/4 cup cashews
3/4 cup water
10 red skinned potatoes, cut into 1-2 inch pieces
1 tablespoon olive oil
1 large onion, diced
5 cloves minced garlic
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2-3 tablespoons fresh chopped rosemary
1 1/2 teaspoons salt
1 low sodium bouillon cube mixed with 2 cups hot water
4 cups filtered water
lots of fresh cracked pepper
Place cashews and 3/4 cup filtered water in a blender and blend until very smooth and creamy. Set aside. In a large soup, pot, heat oil on medium low, add onions and garlic and saute for 5-7 minutes. Add dried thyme, chopped rosemary, cayenne pepper and salt.
Whisk together bouillon cube with 2 cups of hot water and add to the pot, along with 4 more cups of filtered water. Bring to a boil, then reduce to a low simmer and add the cashew cream. Simmer the soup for about 25 minutes or until the potatoes are tender and the broth has become rich and creamy. Add fresh cracked pepper, and maybe a dash more of salt to taste. Garnish with some fresh rosemary sprigs and serve warm.
-The Vegan Project