So about three years ago Ashley my daughter decided to become a Vegetarian for the love of animals. So now we were faced with making food for her in a big meat loving house. I must admit since I like to cook I found looking for new vegetarian recipes both challenging and rewarding. When I make something vegetarian taste good I feel good that my child is liming what she easts. We love Soup so I came up with this recipe that is actually vegan as I use raw cashew to thicken it and make it creamy. It is also a very quick and easy recipe.

Heres what you need:

Cauliflower Carrot Ginger Soup

4-5 carrots cleaned and diced. 1/2 head small cauliflower cut up into small florets. 1/2 onion diced. 2 garlic cloves. 2 tsp grated ginger. 2 tsp white miso paste* (available at asian markets) may be left out if you are not a miso lover. 1 cube of vegetable stock. 1/4 cup raw cashews. Hot water. Olive oil. 2 slices of scotch bonnet pepper if you like spicy.

Sauté in olive oil the onions, carrots, cauliflower, garlic, ginger and miso. Once the mix is slightly browned add about 4 cups of hot water and add cashews. Boil until vegetables are soft. Once vegetables are soft use an emersion blender to purée in pot. Adjust seasoning to taste salt and or fresh ground pepper. If you want the soup a thinner consistency you can add some almond milk or water. Garnish with a toasted sesame mix like this one:

Serve with Brown bread and vegan butter. (I can’t Believe its not butter makes a good one)

Saturday Soup…..

*Miso Is paste made from fermented soybeans and barley or rice malt, used in Japanese cooking.