Рет қаралды 353
Sophie’s creamy tomato soup
Ingredients:
Onions
2 bulbs of Garlic
Canned tomatoes diced
Tomato paste
Oregano
Bay leaves
Litre of veggie stock
1 cup of Raw Cashews
Salt and pepper
Olive oil
Method:
Step 1:
Submerge raw cashews in boiling water and soak for a minimum of 1 hour.
Step 2: roast 2 bulbs of 350 degrees for 20 minutes.
Step 3: while the garlic is roasting, dice onions and sautee in a large pot on low heat in 2 tablespoons of olive oil for around 15 minutes until translucent.
Step 4: remove garlic from oven allow to coo. Slice off the bottom of the bulb and squeeze the roasting garlic into the onions and stir to combine.
Step 5: drain cashews and blend in blender or food processor with 1 cup of water until very smooth and set aside for later.
Step 5:
Deglaze the pan with the onions by slowly adding the veggie stock, stirring as you go.
Step 6:
Add diced tomatoes and tomato paste to the onion, garlic and veggie stock.
Step 7:
Add 3 bay leaves and oregano and let it simmer and cook for 30 minutes. Test taste and add salt and pepper to your preference
Step 8:
Use hand emulsifier to blend all together