Carrot Ginger Cashew Soup

I never seem to follow a recipe exactly when making a soup, so here is what I have did with all the rejects that you can play with on your own accord..

Just say NO to food waste!

Ingredients:

Carrots cut roughly in chunks

Ginger knob diced small

Garlic diced small

Onions sliced

Ol’ Pumpkin cut in chunks (skin mostly off)

Fennel bulb diced and sliced

Two Potato cut in chunks

Celery leaves- handful (dried or fresh)

1.5 litres Chicken or vegetable stock

Can of coconut milk

Cashew butter 2 big tablespoons

Coriander (freshly ground is the best)

Salt

Pepper

Bay leaves

Chop all, and boil. Turn down and simmer until the smells of heaven take over your home. Blend in blender (take out bay leaves first) and serve with warm with fresh fennel leaves on top and bread and butter and perhaps a kale salad on the side 🙂

 

Carrot, Potatoes, Saggy-looking-Pumpkin Soup
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