As the weather turns cool and crisp, there isn’t much that’s more comforting on a chilly evening than a hot bowl of soup. Here is one of my favourite soup recipes rich with nourishing proteins, carbohydrates, good fats and lots of fiber and nutrients!1/2 cup lentils 2/3 cup yellow split peas ½ cup mushrooms (chopped) 1 onion (chopped) 1 cup fresh diced spinach 1 1/2 tbsp potato starch ½ cup cream [dairy free: 1/2 cup thick cashew cream (see recipe below)] Seasoning: salt, pepper & other seasoning to taste (I used 1 tsp turmeric & ½ tsp ground coriander seed) 2 tbsp grape seed oil (or cooking coconut oil) 4-5 cups water depending on preferred consistency.
- In a medium-sized pot heat oil and sauté onion & mushrooms together over medium heat. Once caramelized, add lentils and split peas. Stir over medium heat for a minute.
- Add water. Allow water to come to a boil and then lower heat. In the meantime, mix potato starch into cream.
- In 40-50 minutes once the lentils have softened use a stick blender to puree ingredients.
- Add spinach and cream mixture to pot stirring continuously for 2-3 minutes. Remove from heat. Season to taste and enjoy!
Regular and Thick Cashew Cream (from “The Conscious Cook” cookbook)
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
- To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.