A nice hearty soup is on the menu tonight, and it’s one that my mom used to make for me as a kid whenever I was feeling just a little under the weather. It’s smooth and creamy (without the cream!), and it’s simply delicious all year round.
1 cup whole raw cashews
1-2 cups water
1/2 cup regular soy milk
2 medium white or yellow onions, coarsely chopped
3 garlic cloves, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
1/4 tsp. dried thyme leaves or 2 tsp. fresh thyme
1 large potato (peeled and chopped)
2 Tbsp. olive or vegetable oil
2 bunches asparagus (reserve the tips until the last few minutes of cooking)
1/2 cup packed spinach leaves
1 cup water
5 cups strong broth
1/2 tsp. sea salt
Black or cayenne pepper, to taste
1 cup cashew cream
2 Tbsp. yellow miso (optional for added flavor)
1/2 tsp. hickory smoke seasoning
- Rinse the raw cashews in a strainer.
- Combine the rinsed cashews and the water in bowl (make sure all the cashews are covered).
- Put in the fridge and soak overnight, or at least several hours.
- Drain and rinse the cashews, put into a blender, then cover with the soy milk to make the cashew cream.
- In a large pot, sauté the onions, garlic, celery, carrots, thyme, and potato in olive oil for 5 minutes.
- Add the remaining ingredients, except the cashew cream, the asparagus tips, and the seasoning.
- Simmer for another 45 minutes
- Purée in a blender or use a hand blender to make a smooth soup.
- Add the cashew cream and stir.
- Continue cooking for another 5 minutes.
- Add the asparagus tips and the seasoning.
- Cook for another 3-4 minutes
Makes 2 servings
Notes: If you want a thinner cashew cream, add more soy milk. This soup can be made several hours ahead of time.
Posted by Jason Baker