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Curried Squash Soup

soup

Ingredients

  • 2 green zucchini, sliced
  • 1 cup SunJewels Organics Curried Cashews
  • 0.8L water
  • 1 tsp. poultry spice
  • 1-2 tsp. soy sauce
  • 1 tsp. sea salt
  • pat of butter for each serving
  • Fresh basil (for garnish)

Directions

  • NOTE: No screen is used in this recipe, and the ingredients are put directly into the boiling chamber
  1. Add zucchini, curried cashews, and poultry spice into Soyabella's carafe.
  2. Add water until the water level reaches the 0.8L line (lower line) inside the boiling chamber.
  3. Attach the head unit, without the screen, and press the PASTE button.
  4. When the cycle is complete (approx. 15 minutes), carefully remove the head, and pour soup into a bowl.
  5. Stir in the remaining seasonings.
  6. Serve hot, garnished with a pat of butter and a pinch of minced fresh basil.

Helpful Hints

  • Another great addition to this soup is grated parmesan cheese.
  • Curried cashews make a perfect broth for this soup. If you want a creamier broth and chunkier soup, put the cashews (only a small measuring up, 2.5oz) into the milk screen and cook it that way. The squash is not blended, but the cashews are.