Dairy Free
Egg Free
Vegan
Serves 4

Ingredients

30ml (2 tbsp) olive oil

1 onion, peeled and finely chopped

1 clove garlic, crushed

10 ml/ 2 tsp dried sage

450g/1 lb carrots, chopped

1 large potato, peeled and chopped

15ml/ 1 tbs yeast extract

1 litre/1 ¾ 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.

Copyright the Vegetarian Society