Cashews are packed with vitamins and minerals, including vitamin E, K & B6, magnesium and zinc. Although high in fat Cashews mainly contain unsaturated fats that may reduce your risk of heart disease.
Adding them in gives a lovey creaminess to the soup, as well as topping up your protein intake. Feel free to play with the quantity you add, you may prefer a few less.
3 Large Leeks
1 Stick of Celery
1 tbs Coconut Oil or Oil of Choice
4 Large Pears
100g Cashew Nuts
2-3 pints Bone Broth or good quality Vegetable Boullion
Salt and pepper
- In a large pan warm the coconut oil
- Wash and trim the leeks, cut lengthways then dice, place them in the pan
- Dice the celery and add this to the pan, sweat all together over a moderate heat for a few minutes
- Peel, core and dice the pears, add these to the pan
- Add your chosen stock, the cashews and season with salt and pepper, bring to the boil then reduce to a simmer until the cashews are soft to bite – usually around 35 minutes
- Blitz with your hand blender until smooth, adjust seasoning if necessary
- Serve with a slice of lemon to squeeze the juice into the soup, add a few nuts to garnish.
Ideal with a green salad.
I an not a nutritionist , just a Mum, Pilates & Health coach, trying to find healthier alternative for my family and clients. Please enjoy my recipes but know that I am unable to accept any liability for your health, or your safety while cooking. My recipes are intended to nudge people in the right direction, and encourage less packet buying and more real food eating.
If you enjoy them can find more blogs & recipes on my website www.sammiemcfarland.co.uk