| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg3, Vegetarian | 1 | servings |
INGREDIENTS
| 30 | ml | Olive oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic; crushed | |
| 2 | ts | Sage; fresh or dried |
| 450 | g | Carrots; chopped |
| 1 | lg | Potato; chopped |
| 15 | ml | Yeast extract |
| 900 | ml | Vegetable stock |
| 75 | g | Cashew nuts; chopped |
| Salt & freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil, add the onion and saut. gently, then add the garlic, sage, carrots, potato and yeast extract and continue cooking for a few minutes until the carrot softens. 2. Add the stock and simmer for about 20 minutes. Stir in the cashew nuts, then season, allow to cool slightly and pur.e in a food processor or blender. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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