A creamy vegan pureed soup, with a fresh taste and the crunchy toasted cashews to make a perfect combo of compactnesses.
Time of preparation
About 40 minutes
What did I use
A large pot, a little non-stick pan, a ladle, a blender
One large fennel
3 medium sized potatoes
One can of fava beans, dried
4 medium sized shallots
A pair of teaspoons of ground cumin
A tablespoon of ground curcuma
Salt/pepper to taste
What did I do
I peeled the potatoes and cut them in little cubes. I cleaned and chopped the extremities of the shallots and the fennel and I cut them in pieces. I cooked them in salted boiling water, enough to cover them, and after about 20 minutes I added the fava beans, the curcuma and the cumin. I cooked for about 10 minutes more, until all the vegetables were soft.
I used the blender to mince them finely and I added some coconut milk, to have my pureed soup creamy and sweet. I mixed and served in the dishes.
I toasted the cashews in the hot non-stick pan and I served them on the soup together with some cumin.