Creamy Potato Soup
| Cook Time | 30 – 60 minutes |
| Servings |
people
|
Ingredients
Cashew cream
- 450 g cashews
- 480 mL water
- 60 mL white miso
- 2 Tbsp lemon juice
- 2 Tbsp garlic cloves
Creamy potato soup
Ingredients
Cashew cream
Creamy potato soup
|
|
Instructions
Cashew cream
- Soak the cashew nuts for 3 or more hours.
- Blend the cashews into a fine paste.
- Add the water, miso, lemon juice, garlic and mix.
- Puree until completely smooth.
Creamy potato soup
- In a large soup pot over a medium heat, add olive oil and sauté the onions, garlic and potatoes for 10 minutes until the potatoes start to brown.
- Stir in the diced carrots and celery, and let the contents sit for two minutes.
- Add in the 2 bouillon cubes, water, fresh cashew cream and marjoram and cover the soup pot with a lid.
- Stir contents occasionally over the next 20 minutes.
- The cream potato soup is ready to eat when the potatoes are at your desired texture.
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