Two creamy vegan soups: Corn Cashew Chowder & Green Bean Almond

 It’s still cold in these parts of the world and sometimes  a creamy soup is exactly what you need to lift your spirits. And of course if it’s healthy and vegan, that’s a huge bonus to us conscientious eaters. Here’s presenting two simple nut and veggie based soups that had have a very very good chance of knocking your socks off:

1. Green Bean and Almond Soup

  

It’s hearty, it’s delicious and it’s resplendent in verdant notes. This recipe is adapted from one published by Paris’ Rose Bakery in the book Breakfast Lunch Tea.

To serve six, you will need:

4 tablespoons extra virgin oil

2 onions, diced

2 celery sticks, diced

2 carrots, diced

1 garlic clove, crushed

1 teaspoon salt

Pinch of ground black pepper

1 teaspoon sugar (optional)

1 pound 2 ounces or 500 g of green beans, trimmed

( this comes up to about three large handfuls)

1 litre vegetable stock or water

100 grams ground almonds

Method of Preparation:

Heat oil in a saucepan and cook the onions, celery, carrots and garlic over a very low heat till the veggies soften and begin to turn golden. Add in the salt, pepper and sugar. Then the green beans and stir for five minutes. Pour in the water and cook with a lid 30 mins till the veggies soften. Add in the ground almonds and stir. 

Stir well, turn off the heat and let it cool down. Then, blend into a fine soup. Adjust consistency using water, if needed. Taste and adjust seasoning. 

2.  Corn and Cashew Chowder

 corn chowder, corn cashew soup 

This is another one of those quick-cook beauties that reminds you that simple can be gorgeous. It’s hearty, has layered notes when it comes to taste and is a smash hit with kids and adults alike.

To serve four, you will need:

 4 large ears of corn, lightly cooked and reduced to kernels

2 cups water

1/2 cup raw cashews

6 tablespoons extra virgin olive oil

1 small garlic clove

Up to 2 teaspoons of salt

Crushed pepper to taste

Chopped cilantro for garnish

Method of Preparation:

In a blender, combine 2 1/4 cups of lightly cooked corn with water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining corn kernels, the cilantro and a sprinkle of pepper. Serve.


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