Cashew & Roasted Garlic Soup
20 - 25 unpeeled garlic cloves
2 cups lightly salted roasted cashews
2 -3 cups water
Rosalie’s aromatic seasoned salt
Freshly ground pepper
Set a piece of aluminum foil in a small baking dish. Place garlic cloves on the
aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap
foil tightly around the cloves and bake at 350º for 40 - 45 minutes. Allow to
cool. Squeeze garlic pulp from each clove and place in a food processor.
Add 1 cup of cashews to the processor and pulse until cashews are finely
chopped and combined with the garlic. Add 1 cup of water while processor is
running. Add second cup of cashews and another cup of water in the same fashion until mixture is smooth.
Pour mixture into a sauce pan and bring to a boil. Gradually whisk in 1 cup of water. Add seasoned salt (or sea salt) and pepper to taste. Stir for about 5 more minutes. Add more water to reach desired consistency if necessary. Sprinkle with a generous amount of cayenne. Remove soup from heat and serve.
Toppings: Grated parmesan and/or crispy chick peas.