Carrot – Parsnip Soup with Cashew Nuts

Cashew carrot parsnip soup

2 persons, 30 min

Ingredients Amounts How to
Carrots

Parsnip

Cashew Nuts

Pumpkin Seeds

Sunflower Seeds

Potatoes

Ginger

Cocos oil

Garlic

Vegetable bouillon cube

Soy Sauce (light Chinese)

5

2

2-3 Tbsp

2 Tbsp

1 Tbsp

3

Half size of a thumb

1 Tbsp

1 toe

1

 

Own discretion

Wash and peel carrots, parsnip, potatoes and ginger. Cut them into quarters. Put the coco oil into a big pan and let melt on middle fire. Add the cashew nuts, sunflower and pumpkin seeds and the chopped ginger and let them roast shortly.

Add the bouillon cube, potatoes, carrots and the parsnip and fill up with water until veggies are just covered. Let cook for around 15-20 min. Add the garlic toe and blend the soup (while switching off the fire) with your hand blender until it is creamy. Upon discretion you can add some soy cream and soy sauce if you want it more cream and more salty. Garnish with some leftover pumpkin and sunflower seeds.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s