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Lifestyle

Vegan Cashew Tomato Basil Soup

Servings: Makes 4 cups

Ingredients:

1 cup raw cashews

1 cup water

3 tablespoons coconut oil

2 cups onions, chopped

½ cup celery, sliced (roughly one stalk)

½ tablespoon sea salt

1-2 tablespoons chopped garlic (about 4 to 6 cloves)

1 tablespoon cayenne

1-2 tablespoons dried (or fresh) basil

1 tablespoon dried dill

1 teaspoon ground fennel

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon ground coriander

¼ teaspoon ground cloves

4 cups chopped tomatoes

2 tablespoons nutritional yeast

Juice from ½ lemon or lime

Chopped parsley, basil, cherry tomatoes, paprika, cayenne or cashews for garnish (optional)

Method:

In a blender (or using an immersion blender) blend the cashews and water until smooth. Set aside. (Don’t wash your blender – you will be using it again soon.)

In a medium sized pot, heat coconut oil, then add onion, celery and salt. Cook slowly, partially covered. Stir occasionally. When onions are soft and translucent, add garlic and cook until fragrant. Add remaining spices and continue to cook another minute or two.

Add tomatoes and cashew milk and stir. Bring to a gentle simmer and cook until soup begins to thicken slightly, about 10 minutes. Blend using an immersion blender or in batches in a blender until soup is smooth. Return to pot, add the nutritional yeast. Taste for seasoning, then add lemon or lime juice to taste. Reheat gently, taking care not to scorch the bottom.

Ladle into bowls and garnish with herbs to taste.

Recipes courtesy of Kirsten Gum.

Jul 29, 2014
Today’s veganism


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