Equipment
- high speed blender
Ingredients
- 3 medium potatoes
- 190 grams cucumbers, cubed
- 90 grams red radish, cubed or sliced
- 90 grams tofu, firm, cubed
- 25 grams dill
- 25 grams chives
- 90 grams cashews, raw
- 5 cups water, cold filtered
- 1 lemon juice
- 1 tsp sea salt
- 1/2 tsp black Indian salt
- 1/3 tsp black pepper, ground
Instructions
- Soak cashews for 4 hours.
- Cook potatoes in a pot with water until done.
- Chop all the vegetables and tofu into small cubes, place everything in the pot.
Cashew sauce
- Place cashews, water, lemon juice, and spices into blender.
- Blend at high speed until smooth.
- Pour cashew milk over vegetables, tofu and herbs.
- Chill in the fridge for 1-2 hours.
- Serve soup cold.
Nutrition
Calories: 289kcalCarbohydrates: 40gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1000mgPotassium: 1016mgFiber: 6gSugar: 5gVitamin A: 794IUVitamin C: 51mgCalcium: 104mgIron: 4mg