Vegetable soup with Brussels sprouts and cashew cream (raw vegan)

Name: Vegetable soup with Brussels sprouts and cashew cream (raw vegan) - Aureliana O.
Ingredients: 20 Brussels sprouts; each cut into 4 pieces 2 carrots; diced small 1/4 cauliflower; chopped in a food processor with S blade 10 cherry tomatoes; cut into small cubes 8 champignon mushrooms; sliced thin 1 piece; about 10 cm long; of leek; cut into thin rounds 1 bunch of parsley; finely chopped cashew cream; sweet; water spring; to taste for marinade: 5 tablespoons Shoyu or Tamari soy sauce juice of 1 lemon 2 tablespoons spice and flower mix; True Delicacy; from Sonnentor (Ingredients: sweet paprika; garlic; chili; rose petals; oregano; thyme; basil; rosemary; black pepper; sunflower petals; and marigold.) ground pepper; to taste 1 liter spring water

Diverse - Vegetable soup with Brussels sprouts and cashew cream (raw vegan) by Aureliana O. - Recipia

Vegetable soup with Brussels sprouts and cashew cream (raw vegan) is a delicious and healthy choice, perfect for adding a boost of vitality to your diet. This recipe is not only easy to prepare but also has a vibrant and fresh taste, thanks to the combination of vegetables and the cashew cream. Let's discover together how to prepare it step by step! Preparation time: 20 minutes Marinating time: 2 hours Total time: 2 hours and 20 minutes Number of servings: 4 Ingredients For the soup: - 20 Brussels sprouts, each cut into 4 - 2 carrots, diced - 1/4 cauliflower, chopped in a food processor with an S blade - 10 cherry tomatoes, diced - 8 champignon mushrooms, thinly sliced - 1 piece of leek, about 10 cm, sliced thinly - 1 bunch of parsley, finely chopped - Spring water, to taste For the marinade: - 5 tablespoons Shoyu or Tamari soy sauce - Juice of 1 lemon - 2 tablespoons spice and flower mix, True Picanterie (from Sonnentor) - Ground pepper, to taste - 1 liter spring water For the cashew cream: - 1 cup cashews soaked for 1 hour in water Preparation Step 1: Marinating the Brussels sprouts Start by preparing the marinade for the Brussels sprouts. In a large bowl, combine the Shoyu or Tamari soy sauce, lemon juice, spice and flower mix, and ground pepper. Add the cut Brussels sprouts and ensure all pieces are well coated with the marinade. Cover the bowl with a lid or plastic wrap and let it sit in the fridge for at least 2 hours. Marinating will enhance the flavor of the vegetables and give them a tangy note that will pair perfectly with the cashew cream. Step 2: Preparing the vegetables After the Brussels sprouts have marinated, take the bowl out of the fridge. In another large bowl, add the carrots, cauliflower, cherry tomatoes, mushrooms, and leek. Mix the vegetables well to ensure they are evenly distributed. Step 3: Combining the ingredients Add the marinated Brussels sprouts to the bowl with the other vegetables. Pour in 1 liter of spring water and mix everything well. Taste and adjust the seasoning to your liking. If you prefer a thinner soup, you can add more water. Step 4: Preparing the cashew cream To make the cashew cream, drain and rinse the soaked cashews. Place them in a blender along with half a cup of fresh water. Blend on high speed until you achieve a creamy and smooth paste. You can adjust the consistency by adding more water if necessary. Taste and adjust with a little salt or lemon to enhance the flavors. Step 5: Serving To serve, divide the vegetable soup into bowls and add a few tablespoons of cashew cream on top. Sprinkle fresh chopped parsley for an extra touch of color and flavor. This soup is delicious both hot and cold, so feel free to enjoy it in both forms! Tips and tricks - Types of vegetables: You can experiment with other vegetables, such as zucchini, bell peppers, or broccoli, to vary the soup's flavor. - Marinade: Marinating the vegetables is not a mandatory step, but it is recommended to add complexity to the taste. If you're in a hurry, you can skip this step, but you'll compromise a bit on flavor. - Cashew cream: If you don't have cashews on hand, you can substitute with macadamia nuts or other soaked nuts, but the taste will be different. - Serving: This soup pairs wonderfully with a slice of toasted whole grain bread or croutons for added texture. Calories and nutritional benefits This soup is not only tasty but also healthy. Each serving contains approximately 250-300 calories and is rich in vitamins, minerals, and antioxidants from the fresh vegetables. Brussels sprouts are an excellent source of vitamin C, vitamin K, and fiber, while cashews provide healthy fats and protein. Frequently asked questions - Can I use other types of nuts for the cream? Yes, you can use almonds or sunflower seeds, but the taste will vary. - How can I make the soup spicy? Add a little fresh chili or chili flakes to the marinade. - Can this soup be frozen? Preferably not, as the vegetables may become mushy after thawing. It's better to consume it fresh. Pair with This soup pairs excellently with green tea or a fresh fruit smoothie. You can also serve it alongside a crunchy green salad for a complete meal. I hope you enjoyed this captivating recipe and found the tips useful for creating a perfect vegetable soup with Brussels sprouts and cashew cream! Enjoy your meal!

Category: Diverse Author: Aureliana O. Views: 1 Date: 04.10.2024

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