Zucchini Carrot Soup with Cashew Sour Cream
It was hot yesterday and guess what I felt the need to cook? Soup of course. This soup recipe does really taste good even on a hot summer’s day. Thin it with more water and add more salt for a lighter soup. It’s filled with iron (thyme and parsley), vitamin C (thyme, parsley and carrot) calcium (zucchini) and protein (cashews and zucchini). Sprinkle on some seeds to make a complete protein.
Making recipes vegan or dairy free is soooooo easy (3 fabulous vegan recipes from reviewing My New Roots)
What a great idea it is to review a cook book. Two blog posts ago I mentioned that I am reviewing recipes in My New Roots by Sarah Britton and changing the recipes to vegan recipes. It is great fun and I completely recommend grabbing a vegetarian cook book and doing the same.
