Rich in colour and flavour! Courtesy of Zenbassador Sutha (@_.s.a.l.a.d._), this seasonal soup recipe is perfectly spiced and comes together easily with the help of our Creamy Swiss cashew cheese.
1 small onion, chopped
1 squash of your choice, chopped
1 carrot, chopped
1 sweet potatoes, chopped
1 small piece fresh ginger (approx. 1 inch), chopped
3 tbsp vegan butter
4 cups vegetable broth
1/2 cup water
Pinch curry powder
Salt and pepper to taste
1 pkg Fauxmagerie Zengarry Creamy Swiss cashew cheese
Optional: Fresh pomegranates and thyme for garnish
Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot, add the onion, ginger, carrot, sweet potatoes and squash and saute for 5 minutes. Lower the heat if the vegetables begin to brown.
Add the spices, broth and water. Bring to boil, reduce to a simmer, cover, and let it cook for 20 - 30 minutes or so, until the vegetables have softened.
Take out the cheese from the wrapping and crumble them with your hand and add them to the cooked vegetables. With an immersion blender puree the soup. Add salt and pepper to taste. Garnish with chopped fresh Thyme and Pomegranates, and enjoy!