Creamy vegetable soup with cashew cream, roasted vegetables and plant-based sausage
Yeung Man Cooking · ♥ 27.9K likes · 562K views · 9 min video
Read about plant-based meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup cashews
- 3 cup water
- 200 g broccoli florets
Cut the broccoli into bite-size florets by slicing each halfway and pulling apart. Slice the mushrooms and the plant-based sausages.
- 80 g mushrooms
- 2 whole plant-based sausages
- avocado oil
Toss with a drizzle of avocado oil, spread on a parchment-lined baking tray and bake 25 to 30 minutes.
- 1 whole onion
- 2 pieces garlic
- 2 stalks celery
Finely chop the onion, garlic, celery and carrot; dice the red bell pepper.
- 1 whole carrot
- ½ whole red bell pepper
- 2 tbsp avocado oil
Heat a stock pot over medium-high with 2 tablespoons avocado oil; saute the onions and garlic 6 to 7 minutes.
- 1 tsp salt
- fresh cracked pepper
- ½ tsp dried oregano
Season with about a teaspoon of salt and pepper; add the oregano, celery and carrot and saute a few more minutes.
Add the red bell pepper and saute another minute.
- 1 l water or unsalted veggie stock
- ⅓ cup nutritional yeast
Add 1 liter water or unsalted veggie stock and the nutritional yeast; turn the heat up, stir and bring to a boil.
Turn off the heat; add the roasted vegetables and pour in the cashew cream while stirring.
Adding the cashew cream and corn
- 1 cup corn
Add the corn; warm over medium heat a few minutes, stirring, so the cashew cream does not separate.