Directions:
- In a large 4-quart pot, saute onions in olive oil until clear.
- Pour in 6 cups of water, add seasonings and bring to a boil.
- Add celery, potatoes and carrots, and simmer over low heat until cooked.
- Place cashews and 2 cups water in a blender and blend until creamy and smooth.
- Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
- Add fresh cauliflower and peas 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.46 Kcal (1518 kJ) | ||
| Calories from fat | 193.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.48g | 33% | |
|---|---|---|---|
| Sodium | 870.29mg | 36% | |
| Potassium | 665.05mg | 14% | |
| Total Carbs | 31.82g | 11% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 14.79g | 30% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.7mg | 21% | |
| Calcium | 100.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 59.37 Kcal (249 kJ) | ||
| Calories from fat | 31.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 33% | |
|---|---|---|---|
| Sodium | 142.56mg | 36% | |
| Potassium | 108.94mg | 14% | |
| Total Carbs | 5.21g | 11% | |
| Sugars | 1.3g | 32% | |
| Dietary Fiber | 1.06g | 26% | |
| Protein | 2.42g | 30% | |
| Vitamin C | 3.6mg | 36% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.6mg | 21% | |
| Calcium | 16.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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