Carrot Apple Cashew Nut Soup
Serves: 4
Ingredients
1 lb / 450 g carrots
1 large onion
1 small potato
1 large cooking apple
2 oz / 55 g margarine
2 pints / 1.2 L vegetable stock
2 oz / 55 g broken cashew nuts
Salt and pepper to taste
Method
- Roughly chop the vegetables and apple.
- Melt the margarine in a large saucepan and saute the prepared vegetables for 5 minutes, stirring occasionally.
- Add the remaining ingredients, bring to the boil, cover and simmer for 30 minutes until the vegetables are just tender.
- Allow to cool before blending in a liquidizer or food processor. Reheat to serving temperature and adjust seasonings.
