Ingredients

  • 30ml (2 tbsp) olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 10ml/2 tsp dried sage
  • 450g/1lb carrots, chopped
  • 1 large potato, peeled and chopped
  • 15ml/1 tbsp yeast extract
  • 1 litre/1¾ pt vegetable stock
  • 75g/3oz cashew nuts, chopped
  • Seasoning to taste

        Method

        1. Heat the oil and sauté onion gently.
        2. Add the garlic, sage, carrots, potato and yeast extract and continue to sauté for a few minutes.
        3. Add the stock and simmer for about 20 minutes.
        4. Stir in the cashew nuts and season.
        5. Allow to cool slightly and puree in a food processor or blender.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        20 mins

        Cook time: 0 hr

        25 mins

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