Change up the boring lunch menu with this soup’s interesting blend of summer flavors!
Cashew and Red Pepper SoupCourse: LunchDifficulty: Easy
1 tbsp. macadamia nut oil
1 red bell pepper, chopped
1 cup cashews, whole
1/2 cup onion, diced
1/2 cup tomato, diced
1/2 cup celery, chopped
1 cup cashews
1 quart vegetable stock
1 tsp. smoked paprika
- Heat macadamia nut oil in a large sauté pan, add cashews and toast 1 minute.
- Add onion, celery, red pepper and tomato and 1 tsp. smoked paprika. Sauté for 5 minutes.
- Pour vegetable stock into the pan and simmer for about 10 minutes and serve!