When I want to combine all the flavours of summer this is the soup I crave. Simple, tasty and flexible.
Ingredients
1 onion, diced
2 cloves garlic, minced
1 carrot, chopped
2-3 new potatoes, scrubbed, halved and sliced thickly
1 zucchini, chopped
Handful of green beans
2 tomatoes
6 cups water/vegetable stock
1 C fresh basil leaves
1/2 roasted cashews
Method
- Roast the cashews in a medium oven for ~ 10 mins (watch them carefully).
- Saute onion, garlic and carrot. Add potatoes and water/stock and bring to the boil. After five minutes add zucchinis, beans and tomatoes and simmer until potatoes are cooked.
- Blend half the soup with roasted cashews and fresh basil.
- Season well.
- Serve with walnut parmesan and fresh basil leaves.
Psst parmesan used to be my cover-up-anything-solution and was one of the last types of dairy I stopped eating. Thankfully this walnut/yeast alternative not only tastes great, it comes without the high acidic rating of its dairy cousin.
