By Cynthia Lair
Description: Sensuous Non-Dairy Soup. The use of vegetables and a touch of cashew butter creates a creamy taste everyone loves. (Even my 2 year old!)
Ingredients:
1 tsp extra-virgin olive oil
4 C chopped onions
1/2 tsp sea salt
2 C diced potatoes
1/2 C chopped celery
1 large carrot, diced
3 1/2 - 4 C water
2 Tbs cashew butter
2 Tbs tamari or shoyu
2 tsp extra-virgin olive oil
3/4 pound mushrooms, sliced
1/2 C fresh basil leaves, finely chopped
Sea salt and fresh ground pepper to taste
Directions: Heat oil in a 3qt pot. Add onion and salt. Cover the pot and simmer on low heat, stirring occasionally until onions cook down to a nice mush (15-20 min). Add potatoes, celery, carrot and water to the onion mush; cover and simmer until potatoes are soft (15-20 min). Put soup into blender with cashew butter and tamari; blend until smooth. Return soup to the pot.
Heat oil in a small skillet. Add mushrooms and saute until soft. Finely chop basil. Stir sauteed mushrooms and chopped basil into the soup. Add salt and pepper to taste. Prep Time: 15 minutes
