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Vegetable soup and cashew puree served in a bread ball
Here is for today my surprising vegetable soup with raw cashew puree @ Perl’Amande
With this amazing mixture, your soup will be rich and really full. Indeed, split peas will provide you with minerals such as iron or potassium and cashew nuts will be a great ally against fatigue.
Thanks to the magnesium and the vitamins it contains, it helps to stay in good shape. Its iron content promotes absorption by the body of all these elements it contains. You will therefore also understand that it will be useful in combating anemia or iron deficiencies. In addition, since magnesium has an excellent anti-stress effect, cashew nut also has a positive effect on sleep.
Start by adding 1 Tbsp and add up to 4 to get even more flavor around the cashew nut.
For the choice of vegetables, I made according to what was in my garden so I got a leek and a pumpkin.
I happened to find a small ball of bread that my baker makes, but in very small quantities so I had to get up at dawn to have this nice ball of bread. It is therefore not without regret that I present my creation of the day in this beautiful fresh bread and still warm. After having eaten the soup, I collected the bread to make croutons with parsley garlic.
For even more visual and indulgence, I added a few pumpkin seeds, fresh parsley, sundried tomato and sweet paprika as a topping.
Here is the recipe:
AuthorBeauty FoodDifficultyEasyWash and peel the vegetables (leek and pumpkin)
Rinse the split peas in cold water before putting them with the rest of the vegetables in a pressure cooker with a background of water. Allow 15 minutes of cooking with an auto-cooker and 30 minutes in a traditional saucepan.
Mix the vegetables using a hand blender and relax the soup with the cooking juices.
Add the coconut cream.
And the raw cashew puree.
Season with salt and pepper to taste.
Serve in a bowl or hollow out a small ball of bread to put the soup in. Then serve yourself some bread to make garlic / parsley croutons.
Dress with fresh parsley, pumpkin seeds and / or sun-dried tomato.
Ingredients
Instructions
Wash and peel the vegetables (leek and pumpkin)
Rinse the split peas in cold water before putting them with the rest of the vegetables in a pressure cooker with a background of water. Allow 15 minutes of cooking with an auto-cooker and 30 minutes in a traditional saucepan.
Mix the vegetables using a hand blender and relax the soup with the cooking juices.
Add the coconut cream.
And the raw cashew puree.
Season with salt and pepper to taste.
Serve in a bowl or hollow out a small ball of bread to put the soup in. Then serve yourself some bread to make garlic / parsley croutons.
Dress with fresh parsley, pumpkin seeds and / or sun-dried tomato.
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