Recipe for Creamy Cauliflower-Cashew Soup


6 cup vegetable stock or water
1 large onion; coarsely chopped
1 medium carrot; coarsely chopped
1 small cauliflower; divided into fl
4 cl garlic; coarsely chopped
1 black pepper; to taste
1/2 teaspoon crushed dried tarragon
3/4 cup cashews; lightly toasted
3 teaspoon lemon juice
1 salt; to taste
1 tablespoon fresh parsley; minced


Combine stock or water, onion, carrot, cauliflower and garlic in a soup pot Bring to a simmer and cook until very tender, about 20 minutes. Add pepper tarragon; remove from heat. Cool to lukewarm.

Place cashews and enough soup to cover n blender or food processor; puree. (Add more soup as necessary until very smooth). Pour into bowl. Puree two- thirds of remaining soup, leaving about one-third somewhat chunky.

Transfer cashew puree and blended soup back to soup pot. Heat gently, then season with lemon juice and salt. Serve hot, garnished with parsley. Makes to 6 servings.

Per serving: 145 cal; 4 g prot; 8 g fat; 14 g carb; 0 chol; 197 mg sod; 3 g fiber; vegan

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here