Golden vegetable & cashew nut soup

Golden vegetable & cashew nut soup

This is a simple soup to make and the colour is simply glorious. With a large green salad and some gluten-free savoury muffins it makes a very satisfying meal. Perfect for the cold winter months!

Ingredients

Serves 6–8

1 large carrot, washed and chopped into chunks

1 medium sweet potato, washed and chopped into chunks

½ small butternut pumpkin, peeled, seeds removed and chopped into chunks

1 large onion, peeled and sliced

2 cups water

1 teaspoon organic vegetable stock

Sea salt and freshly ground black pepper, to taste

2 cups cashew nut milk

1 small bunch coriander, to garnish

Method

Add the carrot, sweet potato, pumpkin, onion, water, vegetable stock, salt and pepper to a pot, bring to the boil, then turn down the heat and simmer until all the vegetables are cooked.

Add the cashew nut milk and return to simmer, then switch off the stove.

Blend the soup into a purée using a hand-held blender or potato masher.

Serve with a drizzle of cashew nut milk and a few coriander leaves. 

Recipe extracted from Feed Your Brain. Published by Exisle Publishing, available now at exislepublishing.com.au and wherever good books are sold.