While I do have the luxury of working from home and making most of my meals when and how I’d like, I still try to prep at least one dish that I can eat as leftovers all throughout the week. This way, on those busy days when I can’t or don’t want to cook, I have a healthy option already made sitting in the fridge. Soup is the best for this!
I might be late to the party with this one, but I just learned that cashews can be used in soup as a dairy substitute to give it a thick, creamy texture without the milk/cream. I couldn’t wait to try this out—especially since I’ve been playing around with my new Ninja Ultima blender nonstop (I talked more about it in this post, but long story short: I’m in love with a kitchen appliance).
Yield: 6-8 servings
Ingredients
Instructions
Notes
If you want a really thick, smooth soup, put all of it through a blender. If you want a chunky soup with a thinner base, don’t put any of it through the blender at the end.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin 2.2 http://pumpsandiron.com/2014/03/20/sweet-potato-cashew-soup-vegan/This soup is like a comforting, creamy chowder but completely dairy-free—I love it! It’s filling and satisfying, and perfect for rainy, cloudy days like today. Try it out and let me know what you think!