Submitted by: James Walker
Servings: 4-6
Ingredients: 1 cup unsalted cashews
1 tbsp olive oil
1 onion diced well
1 lb sweet potatoes diced (about 2 med/lg)
1 red bell pepper diced
1 large carrot sliced
2 celery stalks sliced thin
1 ½ tbsp tomato paste all natural
½ tsp red pepper flakes
4 cups “low sodium” chicken broth
3 4oz salmon patties broiled and chopped
2 cups fresh broccoli florets
1 pinch of salt
1 tsp pepper fresh ground
2 tbsp fresh dill
Instructions: In a bowl, cover cashews with water and soak for 2 hrs or more. Drain cashews, place them in a blender and add just enough water to cover them. Process until smooth: set aside.
In a large sauce pan heat oil over med heat, add onions and cook for 5 minutes. Ix in potato, bell pepper, carrot, celery, tomato paste, pepper flakes and broth. Bring mixture to a boil, reduce heat and simmer covered for 15 minutes or until potato and carrot are tender. Stir in in cashew cream, salmon, broccoli, salt & pepper and simmer 5 minutes more. Stir in dill and serve
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