Blender Carrot Soup
Blender Carrot Soup is a hor d'oeuvre that serves 4. Watching your figure? This gluten free and lacto
Celery Cashew Sherry Soup
Details
- Serving Size: 3
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1/4 cup raw cashews
- 8 celery stalks (use 8 if you are working with younger and smaller stalks)
- 4 cups water
- Juice of 1 lemon
- salt and pepper
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 3 tablespoons cilantro
- 2 cloves garlic, diced
- 1/4 cup dry sherry
Instructions
Soak the cashews overnight in water.
Chop celery into one-inch pieces and place in a pot with the water and lemon juice.
Drain the liquid from the celery.
Place the celery back into the pot and add the olive oil.
Cook on medium heat for 5 minutes.
Add the vegetable broth, cilantro and garlic and cook for another 5 minutes.
Turn off the heat and let everything cool slightly.
Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.
Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.
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