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1 cup unsalted cashews
1 tablespoon extra virgin olive oil
1 onion, diced
16 oz sweet potato, diced
1 red bell pepper, diced
1 large carrot, sliced
2 celery stalks, sliced
1 cup frozen corn
1 1/2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
4 cups low sodium chicken broth
2- 5 oz cans salmon, drained
2 cups fresh or frozen broccoli florets
2 tablespoons fresh dill
dash of pepper
In a bowl cover the cashews with water and soak for two or more hours. Drain cashews, place them in a blender and add just enough water to cover them. Process until smooth, then set aside. In a large saucepan, heat oil over medium heat. Add onions and cook for 5 minutes. Mix in potato, carrot, bell pepper, celery, corn, tomato paste, pepper flakes and broth. Bring to a boil, reduce heat and simmer covered for for 15 minutes or until potato and carrot are tender. Stir in cashew cream, salmon, broccoli, pepper, and simmer 5 minutes more. Put serving in a bowl and garnish with dill on top and you are ready to eat!!!:eat:
Serves 4-6
1 tablespoon extra virgin olive oil
1 onion, diced
16 oz sweet potato, diced
1 red bell pepper, diced
1 large carrot, sliced
2 celery stalks, sliced
1 cup frozen corn
1 1/2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
4 cups low sodium chicken broth
2- 5 oz cans salmon, drained
2 cups fresh or frozen broccoli florets
2 tablespoons fresh dill
dash of pepper
In a bowl cover the cashews with water and soak for two or more hours. Drain cashews, place them in a blender and add just enough water to cover them. Process until smooth, then set aside. In a large saucepan, heat oil over medium heat. Add onions and cook for 5 minutes. Mix in potato, carrot, bell pepper, celery, corn, tomato paste, pepper flakes and broth. Bring to a boil, reduce heat and simmer covered for for 15 minutes or until potato and carrot are tender. Stir in cashew cream, salmon, broccoli, pepper, and simmer 5 minutes more. Put serving in a bowl and garnish with dill on top and you are ready to eat!!!:eat:
Serves 4-6
