Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2tsp sage, fresh or dried
450g/1lb carrots, chopped
1 large potato, chopped
15ml/1tbsp yeast extract
900ml/1½pt vegetable stock
75g/3oz cashew nuts, chopped
salt & freshly ground black pepper
Method
1. Heat the oil, add the onion
and sauté 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 purée
in a food processor or blender.
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