Creamy Cashews and Peas Soup
Serving - 4
Cashews - 80 grams
Vinegar - 1 tablespoon
Water - 80 milliliters
Salt - 1/4 teaspoon
Boiled green peas - 300 grams
Olive oil - 2 tablespoons
Garlic cloves - 6
Onion - 150 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Vegetable broth - 500 millilters
PREPARATION
- In a bowl, add 80 grams cashews, 1 tablespoon vinegar, 1/4 teaspoon salt and 80 milliliters water.
- Transfer it into blender and blend it into smooth paste.
- Now take 300 grams boiled green peas in a blender and blend into smooth paste .
- Heat 2 tablespoons olive oil in a pan, add 6 garlic cloves, 150 grams onions and cook until translucent.
- Now, add 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir it well.
- Add 500 milliliters vegetable broth and cook for 3-4 minutes in a medium heat.
- Let it cool for 10 minutes.
- Now, tranfer it to a blender and blend it a smooth paste.
- Then, take a strainer and strain the prepared paste in a bowl.
- Place the heavy skillet on the heat and pour the strained mixture in it.
- Stir well and bring it to a boil.
- Now, add blended cashews paste and stir well.
- Then, add blended green peas puree and let it cook for a while.
- Garnish it with fresh cream and croutons.
- Serve hot.
