Cashew & Roasted Garlic Soup

20 - 25 unpeeled garlic cloves

Olive oil

2 cups lightly salted roasted cashews

2 -3 cups water

Rosalie’s aromatic seasoned salt

Freshly ground pepper

Cayenne 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.

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