Creamy Veloute Soup with Zucchini and Cashew butter Recipe
Vegetable soups in spring give us all the nutrients our body needs and when combined with nut butters and almond milk it is a nice and healthy suggestion for detoxifying the body.
Ingredients
- 500 grams zucchini cut into thin slices
- 1 piece dry onion cut into thin slices
- 3 piece spring onions finely chopped, only the white part
- 1 piece medium potato cut into thin slices
- 100 grams mushrooms cut into thin slices
- 100 grams cashew butter
- 100 grams almond milk
- 10 grams brown sugar
- 1/2 teacup olive oil
- 2 tablespoon dill
- ground nutmeg
- 1 piece bay leaf
- vegetable broth or water
- salt
- Pepper
Instructions
- Place a pot on the fire and once it is hot, add the olive oil and add the zucchini, onion, spring onions , mushrooms, potato and a little salt and sauté for 2-3 minutes until they wilt and release their liquid.
- Then add the grated nutmeg , bay leaf and stir and finally add the brown sugar.
- Sauté for a little longer and add the vegetable stock or water to cover the vegetables and two more fingers.
- Lower the heat and let the vegetables boil without letting them dry out completely. In the last ten minutes, add the dill.
- When they are boiling, remove the bay leaf and run the vegetables through the blender to make a puree and add the cashew butter and blend again to combine the ingredients.
- Finally add the almond milk and grind once more. If the soup is too thick, dilute with a little hot water.
- Pass the soup through a fine sieve (shinois) and then serve with chopped onions ,olive oil and coarsely chopped cashews.