Creamy Brussels Sprout Soup

 

Serves: 4-5
Prep time: 30 min

 
Ingredients:

 
1 lb frozen Brussels sprouts, thawed
2 potatoes, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
1 cup raw cashews
4 cups vegetable broth
3 tbsp extra virgin olive oil
1/2 tsp curry powder
salt and black pepper, to taste

Directions:

 
Soak cashews in a bowl covered with water for at least 4 hours. Drain water and blend cashews with 1 cup of vegetable broth until smooth. Set aside.

Gently heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic and for 3-4 minutes until tender.

Add in Brussels sprouts, potato, curry and vegetable broth.

Cover and bring to a boil, then reduce heat and simmer for 20 minutes, stirring from time to time. Remove from heat and stir in cashew mixture.

Blend until smooth, return to pan and cook until heated through.