Feeding the Whole Family: Cooking with Whole Foods: More than 200 Recipes for Feeding Babies, Young Children, and Their Parents by Lair Cynthia

Author:Lair, Cynthia [Lair, Cynthia]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2016-11-07T16:00:00+00:00

1 In a 4-quart pot over medium heat, heat 1 tablespoon of the oil. Add the onions and salt. Reduce the heat to low, cover, and simmer, stirring occasionally, until the onions cook down and caramelize, 15 to 20 minutes.

2 Add the potatoes, celery, carrot, and stock to the mixture, cover, and simmer until potatoes are soft, 15 to 20 minutes.

3 Let the soup cool slightly, then puree it in small batches in a blender with the cashew butter and tamari, blending until smooth. Return the soup to the pot. (Alternatively, you can add the cashew butter and tamari to the soup and puree it with an immersion blender.)

4 In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Add the mushrooms and sauté until soft, 3 to 5 minutes. Stir the sautéed mushrooms, basil, and pepper into the blended soup. Taste and add vinegar and additional salt if needed to bring up the flavor.

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