Raise your hand if you LOVE soups…
If you come to my home, you will always find soups in my freezer. I eat them hot or cold throughout the year. I prefer them hot but often, I put them on top of salads and eat, mix all up and eat cold
Raise your hand if you LOVE soups…
If you come to my home, you will always find soups in my freezer. I eat them hot or cold throughout the year. I prefer them hot but often, I put them on top of salads and eat, mix all up and eat cold
Soak raw cashews in warm/hot water for a minimum of 30 minutes.
Heat the avocado oil in a skillet on medium; soften the garlic and onions for 3 minutes (this step is optional but it’s worth the extra few minutes).
Transfer the mixture to the slow cooker sprinkle in the curry powder & salt add the cauliflower, leek, broth, coconut cream.
Stir, cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
Once cooked, remove the extra broth before you blend all ingredients. This makes a wonderful broth to drink it warm later on. Put the broth in glass jar (s) – keep in the fridge or freeze.
Use an immersion blender and blend all ingredients in crockpot WITH pre-soaked CASHEWS and COLLAGEN. Blend all in to a creamy consistency. If needed, add more salt. Serve hot. It tastes great cold as well.
Store the soup for 3-4 days in the fridge or freeze containers.
I love soups. I make them often and eat them throughout the year. All of soup recipes I have made, I am here to say this is the best tasting soup I have made yet.
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