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Vegan No-Salt Vegetable Stew with Cashew Cream

Print Recipe
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)