.a Red Hill recipe.
#21 // Grace’s Sunday Soup
This soup turned out to be one of the best soups I’ve made! A friend was coming to visit and I had an hour to pull lunch together with whatever was in the fridge and the on the shelf – this was the result. It’s like a leek + potato soup, except a bit more complicated in flavor. If you have a handheld immersion blender – good on you! It’s the best option for blending. If you’ve got a nutribullet like me, it will work fine…just don’t burn yourself in the process.
Sunday Soup is completely plant-based. I use cashews for the creaminess, and they work like a charm…and they are a healthier alternative to dairy. Cashews’ mild flavor and rich fat content bring the perfect creamy factor into soups, sauces, dips and desserts. Simply soak them overnight before using them! In addition to replacing dairy, which is highly inflammatory and a known food sensitivity for many people, cashews offer healthy unsaturated fats, vitamin E and minerals, especially magnesium and zinc.