Immune Boosting Turmeric & Autumn Squash Soup
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Soak the cashews a for approx 6 hours before for cashew cream.
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Pre-chop all the veg so that everything is ready.
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Heat coconut oil in large saucepan on a low heat until melted then add the onion. Stir for 5 mins until starting to go transparent. Add the garlic & salt and fry for another few mins.
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Fill the kettle with water and set to boil.
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Next add all the powdered spices and keep stirring as blending in with the onion and garlic.
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Next add all the chopped veg.
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Give it a quick stir to coat with all the spices then top up the pan with 1.2 litres of boiling water & veg stock.
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Increase the heat to a medium heat and cook, ideally with a lid on, for 25 mins.
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In the meantime, to make the cashew cream, drain the cashews and place in a blender with the plant milk, salt, pepper and nutritional yeast, blend until smooth, adding a touch more milk if not desired consistency.
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When the large chunks of veg are soft. Remove from the heat and leave to cool for 5 mins before blending (ideally with a hand blender as hot soup inside a smoothie type blender can be a disaster!)
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Serve with the cashew cream drizzled on top or stirred in as desired.
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Served here with bread or crackers of your choice