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Cashew and pineapple soup




Source of Recipe


http://ne.essortment.com/cashewnutssoup_ovz.htm


Recipe Introduction


Serves 4


Recipe Link: http://ne.essortment.com/cashewnutssoup_ovz.htm

List of Ingredients




1 oz. vegan margarine or olive oil
1 red onion, finely chopped
1 cup pineapple pieces, drained
2 garlic cloves, halved
5 oz. cashew nuts, crushed
4 potatoes, peeled and diced
2 cups vegetable bouillon
1/2 cup Bourbon
5 fl.oz. soy milk
1 Tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
parsley sprigs to garnish

Recipe



Fry onion and garlic in vegan margarine until softened, about 3 minutes. Put crushed cashew nuts and onion mixture in a blender. Blend until smooth. Put cashew mixture into a deep pan. Add pineapple pieces, potatoes, vegetable bouillon, Bourbon, soy milk, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add
cornstarch mixture to soup. Stir constantly until thickened.
Serve hot with garlic bread and garnished with parsley sprigs.