Vegetable soup with cashew milk - fasting recipe

Vegetable soup with cashew milk – fasting recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Welcome to the culinary world of fasting recipes, where every ingredient has a story to tell! Vegetable soup with cashew milk is a delicious, healthy, and flavorful choice, perfect for those days when you want to indulge your taste buds without sacrificing the principles of healthy eating. This recipe will provide you not only with a warm bowl of comforting soup but also an explosion of natural flavors that will delight your senses.

Necessary ingredients:

- 4-5 new potatoes
- 600 gr oyster mushrooms
- 1 onion
- 1 red bell pepper
- 2 large carrots
- 1/2 celery root
- 1 parsnip
- 1 parsley root
- 200 gr cashew nuts
- 1 teaspoon salt
- 1 bunch of fresh green parsley

A bit of history:

Vegetable soup has deep roots in the culinary traditions of many cultures, serving as a staple dish during fasting periods or food restrictions. Using fresh ingredients and seasonal vegetables is a way to honor nature and take advantage of the abundance of its gifts. Cashew milk is a modern innovation that enriches this soup with a creamy texture and a slightly sweet taste, making it ideal for any meal.

Step-by-step preparation:

1. Preparing the ingredients:
Start by cleaning and cutting all the vegetables. Cut the potatoes into small cubes, the mushrooms into strips, and the carrots, celery, parsnip, and parsley root into cubes. The onion and bell pepper will be finely chopped for better sautéing.

2. Boiling the vegetables:
In a large pot, add the chopped vegetables and cover them with cold water. Season with a teaspoon of salt and bring to a boil. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender. It's a good idea to check the vegetables from time to time, ensuring they don't stick to the bottom of the pot.

3. Preparing the cashew milk:
While the vegetables are boiling, prepare the cashew milk. Rinse the cashew nuts and place them in a food processor. Add about 300 ml of water and blend everything until you achieve a smooth, creamy consistency similar to sour cream. This cashew milk not only provides a rich texture but also a subtle flavor that enhances the soup.

4. Finishing the soup:
Once the vegetables are cooked, add the cashew milk to the pot. Gently stir to combine all the ingredients. Taste the soup and adjust the salt if necessary. If you want an extra flavor note, now is the time to add a few crushed garlic cloves for a more intense taste.

5. Serving:
Remove the soup from heat and sprinkle the chopped green parsley on top. Serve the soup warm, alongside a slice of whole grain bread or a crunchy crouton for a texture contrast. This vegetable soup with cashew milk is perfect as a main course or as a comforting appetizer.

Useful tips:

- Ingredient variations: You can experiment with other vegetables, such as zucchini or broccoli, to add a variety of flavors and textures.
- Storing the soup: The vegetable soup with cashew milk keeps well in the fridge for 2-3 days. You can reheat it in the microwave or on the stovetop, adding a little water if necessary to restore its consistency.
- Nutritional benefits: This soup is rich in fiber, vitamins, and minerals, with a low calorie content. The cashew nuts provide healthy fats, while the fresh vegetables contribute to your daily intake of essential nutrients.

Frequently asked questions:

1. Can I use another type of nut instead of cashew?
Yes, you can use macadamia or almond nuts, but the texture and flavor will vary.

2. Can I replace cashew milk with another plant-based milk?
Absolutely! Almond or soy milk can be excellent alternatives.

3. How can I make the soup spicier?
Add chili or hot paprika during preparation to intensify the flavor.

4. Is this soup suitable for vegans?
Certainly! This recipe is vegan and perfect for anyone looking to avoid animal products.

Pairings and combinations:

It pairs wonderfully with a fresh seasonal salad or a refreshing drink made of lemon juice and mint, which will perfectly complement the flavors of the soup. This vegetable soup with cashew milk is not only a healthy and nourishing meal but also an excellent way to bring the family together at the table.

I hope you enjoyed this recipe for vegetable soup with cashew milk and that you will have the opportunity to prepare it soon! Enjoy your meal!