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
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