SERVES 6
INGREDIENTS:
2 tablespoons avocado oil or macadamia nut oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves, chopped
1 pound cremini or white mushrooms, roughly chopped
5 cups low-sodium vegetable broth or bone broth (here)
½ teaspoon dried thyme
¾ cup raw cashews
salt and pepper, to taste
PREPARATION:
1. In a large pot, heat oil and sauté the onions, carrots, and celery till soft.
2. Add the garlic and half the mushrooms, and sauté for 3 to 4 minutes.
3. Add the broth, thyme, and cashews, and simmer for 20 to 30 minutes.
4. Puree the soup in a high-powered blender until smooth. Add more broth if you need to thin it.
5. Return the soup to the pot and add the remaining mushrooms. Bring to a boil, then simmer till mushrooms are cooked. Season with salt and pepper to taste.
NUTRITIONAL INFORMATION PER SERVING: 259.0 calories, 2.4g protein, 17.4g carbohydrates, 3.1g fiber, 3.9g sugar, 18.0g fat, 0.5g saturated fat, 124.0mg cholesterol, 124.0mg sodium