Winter soup I The Buddhist Chef

There's nothing better than a winter soup to warm you up on a cold day.

Winter soup

3 tbsp olive oil
1 onion, chopped
4 stalks of celery, chopped (220 g)
6 cups vegetable broth (1,5 liter)
4 potatoes, peeled and diced (530 g)
1 small turnip, peeled and diced (275 g)
1 cup of cashews (130 g)
3 tbsp nutritional yeast
1 tsp salt
Black pepper to taste

In a saucepan, heat the oil over medium heat.
Add the onion, celery and sauté until soft, 5 to 7minutes.
Add the remaining ingredients, bring to a boil, reduce the heat, and simmer for 30 minutes or until the vegetables are tender.
In a blender, or using an immersion blender, blend the soup until smooth.

Serve with croutons

Homemade croutons

1/2 baguette diced
4 tbsp olive oil

In a skillet, fry the bred in the oil until golden brown, 5 to 6 minutes.


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