This soup is a version of Jeff Basom’s sensuous nondairy soups served at the Bastyr University cafeteria. Jeff’s inventive use of vegetables and a touch of cashew butter creates a taste everyone loves.
2 tablespoons extra virgin olive oil
4 cups chopped onions (about 2 large or 3 medium onions)
1/2 teaspoon sea salt
2 cups diced potatoes (about 2 medium potatoes)
1/2 cup chopped celery (about 2 ribs)
1 large carrot, diced
3 1/24 cups water
2 tablespoons cashew butter
2 tablespoons tamari or shoyu
3/4 pound mushrooms, sliced
1/2 cup fresh basil leaves, finely chopped
sea salt and fresh ground pepper
Heat 1 tablespoon olive oil in 3-quart pot. Add onion and salt. Cover pot and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (15-20 minutes). Put soup mixture into blender with cashew butter and tamari; blend until smooth. Run the soup through strainer to remove celery strings. Return soup to pot.
Heat other tablespoon oil in small skillet. Add mushrooms, sauté until soft. Finely chop basil. Stir sautéed mushrooms and chopped basil into finished soup. Add salt and pepper to taste.
Preparation time: 45 minutes
For babies 6 months and older: Remove some cooked potato or carrot from the soup and puree.