Creamy Green Soup
Cashew milk is a great way to add creaminess to a dish. Here I add a glug to soup to cream it up a bit.
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- 1 onion (peeled and finely chopped)
- 1 carrot (peeled and chopped)
- 1 handful kale
- 1/2 cup frozen peas
- 3 medium courgettes (chopped)
- 1/2 cup unsweetened cashew milk
- vegetable stock
Add the veg to a pan or soup kettle. If using a soup kettle make sure you are not above the maximum volume line: the quantities of veggies are only a guide so use more or less so that you are working within your soup kettle capacity. Pour over the cashew milk plus enough stock so that the veg is just covered.
If using a soup kettle set it to purée programme and start.
If using a pan, bring to the boil, reduce heat and simmer until everything is soft. Liquidise.
Check seasoning and serve.