Roasted Vegetable Soup with Cashew Cream


It is hard to believe that just two weeks ago we were at the beach and enjoying the sun and sand.

Autumn is on its way, and this morning was crisp, sunny and cold. Perfect  for dog-walking in the forest.


After a lovely walk, roasted vegetable soup with cashew cream fit the bill for lunch. Whenever I make a roast, I always put in extra vegetables and use the leftovers to make a rich, velvety soup. On Friday however I roasted vegetables with no other aim in mind but soup. I sprinkled potatoes, sweet potato, carrots and butternut squash with olive oil and chilli flakes and roasted in the oven at 200 for an hour. The vegetables were then added to a saucepan with sauteed onions and celery and simmered, then blended.


For the cashew cream I blended 3 cups of cashews with a good squeeze of lemon juice, enough water to make a creamy paste and salt to taste. This was lovely dolloped on the roast vegetable soup, and stored in a jar will keep for a few days in the fridge.

The summer this year was glorious, but Autumn definitely has its charms.



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