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/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
After the vegetables are cooked, remove some of the water and set aside.
Whisk with a wand or a blender until smooth.
In the meantime, prepare the cashew cream (water, cashews, 1 tbsp lemon juice and a pinch of salt). Put in a blender or food processor all the ingredients and beat for 2 min or until a smooth cream (depends on the power of the appliance: if yours is weak, choose the previously soaked and drained cashew).
Serve hot or cold soup with a tablespoon of cashew cream.
All ingredients in the recipe are gluten free. Suitable for celiac.