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I first had this soup made by my late mother-in-law over 10 years ago. It was so tasty I was surprised
at how few ingredients were used. It just goes to show you how even the very simplest of combinations can make for a
wonderful and satisfying soup.
The recipe produces a fairly thick soup. You can easily add more stock or water if you prefer a thinner consistency,
but either way it's sure to be loved by every bunny.
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- Carrot and Cashew Nut Soup
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- 1 large onion, chopped
- 500 grams / 1 lb of carrots, peeled and sliced
- 30 grams / 1 oz of butter
- 1 potato, peeled and diced
- 1 large cooking apple, such as a Grannysmith, peeled, cored and diced
- 600 ml / 1 pint of homemade vegetable stock or broth
- 50 grams / 2 oz of toasted cashew nuts
- salt and pepper to taste
- Peel and finely chop the onion and carrots.
- In a large saucepan melt the butter and sweat the onion and carrot until the onion is soft and translucent.
- Add enough of the stock to just cover the carrot and onion.
- Peel and roughly dice the apple and potato and add to the mixture.
- Cover and simmer for 30 minutes until all the vegetables are tender.
- Add the cashews and blend until smooth. Add salt and pepper to taste.
- Serves 4
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