Spicy garlic soup with a cream of cashew nuts and a bit of chili from Stefano Vicinoadio can be prepared in 20 minutes. You make this dish with Fleur de sel, Olive oil - Verde Salud & Flamuno botanico-mix from Amanprana. This recipe from the Belgian kitchen is delicious as Snack, Appetizer, Lunch & Soup. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Lactose-free diet.
Ingredients for spicy garlic soup with a cream of cashew nuts and a bit of chili
- 1 bulb of garlic (10 to 12 cloves)
- 250 g peeled cashew nuts
- 1 l yeast free vegetable stock
- 1 to 2 red chili's
- 1tbsp olive oil (Amanprana Verde Salud)
- 1 pinch of Fleur de Sel (Amanprana Khoisan fleur de sel)
Preparation of spicy garlic soup with a cream of cashew nuts and a bit of chiliPeel the garlic cloves and briefly roast them in some olive oil in a pan. Add the cashew nuts and the vegetable stock and mash for about 8 to 10 minutes into a creamy substance. Make sure the cream is homogeneous and that there are no bits and pieces of the cashew nuts left. Put the mixture in a pan. Cut the chili into strips and add to the mixture. Cook briefly and season with some Fleur de Sel and pepper. Serve in attractive soup bowls. Enjoy !
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.