Creamy cauliflower-cashew soup

4 servings

Ingredients

Quantity Ingredient
6 cups Vegetable stock or water
1 large Onion; coarsely chopped
1 medium Carrot; coarsely chopped
1 small Cauliflower; divided into fl
4 Cl Garlic; coarsely chopped
Black pepper; to taste
½ teaspoon Crushed dried tarragon
¾ cup Cashews; lightly toasted
3 teaspoons Lemon juice
Salt; to taste
1 tablespoon Fresh parsley; minced

Directions

VEGETARIAN TIMES; JAN 95

Combine stock or water, onion, carrot, cauliflower and garlic in a soup pot Bring to a simmer and cook until very tender, about 20 minutes. Add pepper tarragon; remove from heat. Cool to lukewarm.

Place cashews and enough soup to cover n blender or food processor; puree. (Add more soup as necessary until very smooth). Pour into bowl. Puree two- thirds of remaining soup, leaving about one-third somewhat chunky.

Transfer cashew puree and blended soup back to soup pot. Heat gently, then season with lemon juice and salt. Serve hot, garnished with parsley. Makes to 6 servings.

Per serving: 145 cal; 4 g prot; 8 g fat; 14 g carb; 0 chol; 197 mg sod; 3 g fiber; vegan

Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-18-95

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