At this time of year, it’s always a good idea to have a pot of soup ready to serve
As the weather turns colder, there’s nothing nicer than sitting down to a steaming bowl of soup after being out for a walk or a long day at work. This recipe from Linwoods will fuel your body with nutritious ingredients and help support your immune system throughout the winter months.
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 3 – 4
Ingredients
60g raw cashews
100ml non dairy milk of choice (we used oat)
2 tbsp olive oil
1 medium white onion, finely chopped
2 tsp minced garlic*
2 tsp minced ginger*
2 fresh chillies diced*
1 extra large sweet potato, peeled and diced
3 medium carrots, peeled and sliced
1 litre vegetable stock
1 tsp turmeric
1 tsp salt (or to your own taste)
1 tbsp Linwoods Flaxseed, Bio Cultures and Vitamin D
Method:
- Add the cashews to a small bowl and cover them with milk. Set to one side while you make the soup.
- Add the oil to a large deep pot and place it over a medium heat. Once hot, add the onion and cook for five minutes.
- Add the ginger and chilli and cook for 5 minutes more.
- Add the sweet potato, carrot, vegetable stock, and turmeric. Bring to the boil, cover and simmer for 20 – 25 minutes; until the vegetables are all fork tender.
- After the cashews have had 30 minutes of soaking time, add them and the soaking liquid to a small blender and blend until smooth. Season with salt to taste.
- Add the soup in two batches to your blender and blend until smooth. Season to taste and serve topped with Linwoods Flaxseed and some cashew cream for swirling.
*You can use frozen or jarred varieties to save time chopping and if you don’t want to buy too many fresh ingredients
