ADVERTISEMENT
Vegetable broth: 2 cups for the soup base.
Thyme: 6 small branches tied together to add herbal flavor.
Bay leaves: 2 pieces to add a gentle touch of flavor.
Use a teaspoon of sea salt and a quarter teaspoon of pepper for seasoning.
To make the Cashew Cream:
Miso paste: Use 1 tablespoon (white or red) for a rich umami flavor.
Water: 3/4 cup to mix with the cashews.
Directions
Step 1: Get the cashews ready.
In a little bowl, pour hot water over the raw cashews and let them soak. Soaking makes the cashews soft, so they can be blended into a creamy texture.
Next, cook the aromatic ingredients in a pan with some oil.
Warm up olive oil in a big pot on medium-high heat.
Put the onion and garlic that have been cut into small pieces. Cook the onions in a pan for around 7 minutes until they are soft and see-through, giving off a nice smell.
continued on the next page
ADVERTISEMENT
