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Ingredients for the Soup
- 2 tablespoons of Nutiva Organic Coconut Oil
- 1 tin of organic chestnuts, pureed
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1 cup celery, chopped
- 1 bay leaf
- Pinch of nutmeg
- 1 Kallo organic vegetable stock diluted in 100ml of water
- 1 small sweet potato, diced
- Salt and pepper, to taste
- Barlean’s Lignan Flax Oil to drizzle before serving.
- Optional : 2-3 teaspoons of fresh thyme leaves to garnish
Ingredients for the Cashew Cream:
- 1/2 cup raw cashews
- 1/4 cup water
Method
- In a blender, whizz the cashews and water in a blender, to form the cashew
cream and set aside. - In a saucepan, heat the coconut oil. Once melted, add the onion, garlic, celery and cook over medium heat until translucent.
- Then add the nutmeg, vegetable stock, sweet potato, bay leaf and chestnut puree. Allow it to bring to a boil and let it simmer gently for half an hour.
- Before
processing in the blender, remove the bay leaf. Lastly stir in the cashew cream.- Divide into bowls, and garnish with fresh thyme, any leftover cashew cream and drizzle with Barlean’s Lignan Flax Oil. Enjoy!
