Roasted Parsnip Cashew Cream Soup

 

 

Parsnips are a relative of the carrot.  They grow underground and are a good source of fiber and antioxidants.

Cashew cream can be made quite easily and adds protein and a creaminess to the soup.

 

Soup:

6 cups chopped parsnips

2 cups chopped white onions

1/4 cup cashew cream

5 cups vegetable stock

salt

pepper

freshly grated nutmeg

 

Preheat oven to 440 degrees.

Coat a roasting pan with spray oil and add the parsnips and onions.  Roast in the oven for 30-40 minutes, string once or twice, until done and slightly browned.Remove from oven and cool about 15 minutes.

Place half the parsnips and onions in a blender with the cashew cream and half of the stock.  Blend until fairly smoothly.  Pour into a 4- 5 quart pan.  Repeat with remaining vegetables and stock.

Season to taste with salt, pepper and nutmeg,

Bring to a boil and then reduce to a simmer until hot.

Remove from heat and enjoy!

Makes 7 cups at 134 calories per cup.

 

Cashew Cream:

Cashew cream can be added vegan recipes where dairy cream would have been used. Because of the fat content in cashew cream behaves much like cream when cooking with it. It is great in sauces and soups.
Cashews contain fiber, copper, manganese, tryptophan, magnesium and phosphorus and 75% of the fat us unsaturated.

Cover 2 cups of raw cashews with cold water. Soak over night. drain the water off and place the cashews in a blender or food processor. Cover with fresh cold water and process until smooth. Cashew cream may be strained if you wish.

Makes 2 1/4 cups. Each tablespoon contains 43 calories.