Carrot, Basil, Cashew and Quinoa Soup

July 27, 2017
Lyndall McAlpine

This is a new spin on one of my very first posted Recipes.

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 cashews healthy unsaturated fat which means you will be more satisfied and satiated for longer.

I must say it is as yummy as the first version (and I’m not a carrot lover) and even more healthier!

I hope some of 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 unsalted cashews
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 rinsed quinoa and simmer another 10 minutes
  • Blend until smooth
  • Add remaining stock

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
  • Organic coconut oil (which are often on special)
  • Organic stock         ”            “
  • 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