Its simplicity allows quality ingredients to take centre stage. And the cashew cream is a revelation!
It is also perfect for batch cooking. The quantities below are for two people (as a main) or four (as a starter).
🌿 Ingredients
- 1 onion
- 6 medium carrots
- Handful watercress
- 100g organic red lentils
- 1 medium potato
- 2 tbs organic vegan bouillon
- 1 tsp pepper
- 1 tbs turmeric
- 2tbs mixed dried herbs (or fresh coriander)
- 4 tbs nutritional yeast flakes
- Salt to taste
- 100g cashews
🔪 Method
Boil red lentils, chopped onion, 4 chopped carrots and the chopped potato in two pints of water. Add all seasoning and simmer until soft.Add watercress and blend.
Grate the remaining 2 carrots and add to the soup. Simmer five minutes more to soften the grated carrots.
Blend cashews with half a cup of water to make cashew cream. Add to the soup before serving.
