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So Jack (My toddler) hasn't been feeling well lately, cold like symptoms, upset tummy, no appetite.
And the ONLY thing he wanted to eat lots of is this soup!
Man was I happy that I actually wrote down this recipe, so I can recreate it again, and this one is totally toddler approved!
I made it in an Instapot but it can easily be made in a slow cooker, or a regular heavy pot.
If you have been following me for a while, you will know how much I love incorporating bone broth into our diet, If you are new to this blog, you could read more about broth and get a basic recipe here .
I am using beef broth here, I find it has a more neutral taste than chicken broth, but its totally up to you! You could just replace the broth with water, but you would be missing out on TONS of flavour and health benefits!
If you're not into making broth, there are lots of great options of pre-made broth in the health food stores nowadays.
Here is the recipe:
6 cups of broth
1 cup of water
2 cups of raw cashews
2 lbs of broccoli (or broccoli cauliflower mix)
2 lbs potatoes
3 tbs nutritional yeast
2 tbs salt ( more or less to taste)
4 cloves of garlic
1 teaspoon of garlic powder.
Instructions step by step.
Soak cashews in water for at least 1 hour.
Cut and peel potatoes and cook them in broth (or water) for 5 min in an Instapot or 20 min on the stove.
Add broccoli and or cauliflower, cook for 3 min in the Instapot, or 5-10 min on the stove.
Using an immersion blender puree the broth and the veggies.
Drain the cashews, add them to a blender with 1 cup of water and blend well, you will get a liquid that is cream like consistency.
Step 6 , and final...
Pour the "cashew cream" into the veggie broth puree, add nutritional yeast, pressed garlic, salt and spices, stir well and cook for 2 min in the instapot, or 5 min on a stove top.
You can save yourself a step if you have pre-cooked potatoes on hand.
Please remember to tag us on Instagram or Facebook when you make my recipes! I would love to see your creations!