Carrot, Basil, Cashew and Quinoa Soup

July 27, 2017
Lyndall McAlpine

This is a new spin on my very first posted Recipe.

I used to have this with a bread roll but these days I try to stay off bread.

Runny soups just don’t cut it, but rather than thicken with flour I have used quinoa and cashews. Along with adding bulk and more nutrients, the quinoa provides protein and option of cashews’ healthy saturated fat (saturated fat is now in #Keto) means you will be more satisfied and satiated for longer.

I must say it is as yummy as the first version (I’m not a cooked carrot lover but the basil makes this so not carroty) and even healthier!

I hope you try it and enjoy
 

Carrot, Basil, Cashew and Quinoa Soup

Ingredients
  • 6 organic carrots *
  • 2 sticks celery
  • 1 onion
  • 2 Tblsp butter – or coconut oil **
  • ½ tspn dried basil
  • 1 Tblsp fresh parsley
  • 5 cups organic chicken stock  *
  • 1/2 cup uncooked organic quinoa *
  • 1/2 cup raw cashews – optional
Method
  • Chop vegies roughly, sauté in butter for 5 minutes
  • Add basil and parsley,  cook for 5 minutes
  • Add cashews and 2 cups stock and simmer for 10 minutes
  • Add well rinsed quinoa and simmer another 10 minutes
  • Blend until smooth
  • Add remaining stock
  • salt pepper to taste

This recipe is very Thermamix friendly!

* Shopping tips. It’s not that hard or expensive to reduce pesticides and chemicals in your diet, here are a few tips related to this recipe. All below ingredients can be bought easily at Coles/Woolies:

  • Organic carrots are the one vegie that seems to be easily accessed in vegie dept, they are usually fresh and not too expensive
  • Organic Quinoa – health foods isle (always use organic grains)
  • Coconut oil (organic often on special and no difference in price)
  • Organic chicken stock or bone broth (health food store or online)
  • cashews are not so vital to be organic, however almonds should always be organic

**I use coconut oil in my detox version of this recipe but to tell the truth the butter just makes this so creamy and delicious

 

Extra tip: I love my carrot, celery and ginger juice – I keep the pulp waste and add it to the soup (yay for me!)