I tried this soup just the other day and was very pleased. I hope you enjoy it as well. Vegan!

Ingredients: (approximate amounts)

1 small sweet onion
1/2 tsp each: dill, basil
1/4 tsp thyme
1-2 Tbsp olive oil or butter
1 large potato
2 Tbsp white wine
2 cups water or stock
1/4 cup nuts - cashew, almond, brazil, pecan etc, or a mixture
1 tsp salt
2-3 tomatoes


Chop the onion and potato into small pieces.

Heat oil or butter in a large stainless steel pot. Add the spices and the onion, gently saute until onion starts to soften. Deglaze pot with the wine, add potato and stir. Add water or stock. Cover pot and let cook until potatoes are done.

Meanwhile, put the nuts, salt and coarsley chopped tomatoes in a blender. Blend until smooth. Add the water and vegetables from the pot and blend again (you may have to do this in batches). Taste and adjust seasonings. Warm if desired, though it shouldn't need it.

If you like, you can add fresh herbs of your choice - add them when you're blending the nuts and tomatoes instead of at the beginning.

Serves 2 - recipe can easily be doubled.

All recipes © Katie Kelly
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