Name: Vegan No-Salt Vegetable Stew with Cashew Cream
Ingredients: 1 head cauliflower (cut into small florets); 3 carrots (chopped); 3 stalks (chopped); 2 leeks (sliced); 4 cloves garlic (smashed and minced); 2 tablespoons salt-free seasoning mix; 1 quart carrot juice; 1 quart water; 1 teaspoon nutmeg; 1 teaspoon turmeric; 1 can chickpeas with liquid; 1 bunch chard (chopped, stems and all); 0.5 cup cashews (soaked 2 hours); 0 juice of one lemon

Vegan No-Salt Vegetable Stew with Cashew Cream

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Course Soups, Chilis & Stews

Ingredients

1 head cauliflower cut into small florets
3 carrots chopped
3 stalks chopped
2 leeks sliced
4 cloves garlic smashed and minced
2 tablespoons salt-free seasoning mix
1 quart carrot juice
1 quart water
1 teaspoon nutmeg
1 teaspoon turmeric
1 can chickpeas with liquid
1 bunch chard chopped, stems and all
0.5 cup cashews soaked 2 hours
juice of one lemon

Instructions

Place all ingredients except cashews and lemon in a soup pot. Bring to a simmer and cover. Simmer 15 minutes or until carrots are tender. Drain cashews and process until creamy with some broth from the soup. Return 2/3 of the cashew cream to the soup and reserve 1/3 to use as a dollop on top. Taste and flavor balance with up to the juice of one lemon. (Recipe #869)

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Vegan No-Salt Vegetable Stew with Cashew Cream

Vegan No-Salt Vegetable Stew with Cashew Cream

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Instructions

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