• 3 potatoes or 14 ounces cut into quarters 
  • 3 carrots or 3 1/2 ounces carrots cut into big chunks 
  • 1 large onion or 2 smalls onions cut into 4 pieces
  • 1/2 cup cashew 
  • 2-1/2 teaspoons salt 
  • 2 cloves garlic crushed 
  • 1/2 teaspoons chopped rosemary 
  • 1/4 teaspoons smoke paprika (optional)
  • Garnish: 1 large head of broccoli or 6 ounces cut into floret and blanched for 40 second drained and reserve for the veloute. 


  • In a sauce pan add 4 cup of water and all the vegetables, and bring it to a boil. Simmer and cover for 40 minutes or until potatoes and carrots are tender.
  • Add vegetables into a blender with two cups of the simmered water. Blend until very smooth.
  • Pour blended mixture into a sauce pan. 
  • Now blend cashew with the salt into the blender with a little bit of the remaining simmered water until very smooth and creamy.
  • Mix it into the creamy vegetables with garlic and rosemary and the smoke paprika if you choose to. 
  • Return to the stove and simmer the veloute (the creamy vegetables) for 10 minutes stirring it often with a whisk. Add broccoli in the last remaining minutes . 

Et voila. Bon appetite my friends!

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One Comment

  1. Mebel May 19, 2021 at 2:18 am - Reply

    You have made some really good points there.

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