| 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.
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