Okay, I am quickly scribbling this one down before I forget it because a) it was DELICIOUS! and b) I think it would make an absolutely glorious pasta sauce.
So here we go.
Hmmm, well it isn't the prettiest soup I have ever shown you, but it is brim full of nutrition and just utterly beautiful.
Ingredients - Serves 4
1 tbs olive oil
2 cloves garlic, crushed
1 small onion, diced
1 zucchini, sliced
1 stick celery, sliced
1 bunch asparagus, woody bottom removed and cut into pieces
1/2 small head of broccoli
1/4 small head of cauliflower
Okay, yes yes, it sounds yuk, have faith, keep going.
1 vegetable stock cube (optional)
3/4 cup raw cashews
water
2 tbs nutritive yeast
Saute the garlic and onion in the olive oil in a medium sized pot until fragrant and lightly golden, add all vegetables and stock cube if using, cover with water, simmer until everything is tender. Ask the celery, if it is tender, everything else will be.
While this is cooking pop the cashews into the bottom of a high powered blender, I used my nutribullet, and cover with about a cup of boiling water, let that sit until your soup is ready to puree. When the vegetables are very tender, puree the mix until smooth with a wand blender, process the cashews until smooth and stir into the veggie puree, add the nutritive yeast and season to taste.
This is just a really lovely soup and as I said, I think it will make a very nutritious and delicious pasta sauce, so I will let you know how that goes!
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