Vegan creamy soup
- In soup pot, heat a drizzle of EVOO over medium heat. Add the onion and sauté for 5 minutes until translucent; add garlic and cook another minute.
- In a large blender, combine the soaked cashews and broth and blend on high until creamy and smooth. Add the onion-garlic mixture, tomatoes and their juices, sun-dried tomatoes and tomato paste and blend on high until smooth.
- Pour the tomato mixture into the soup pot and cook over medium-high heat until it simmers. Add the oregano, salt, pepper and thyme. Reduce the heat to medium and gently simmer for 20-30 minutes....serve! Consider adding chopped basil, croutons, etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 87 | ||
Calories from Fat: 54 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 198.1mg | 7 % | |
Potassium 163.5mg | 4 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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