Cream of soups
Saute
Garnish with parsley
- 2 cups chopped onion
- 1 large clove garlic chopped
- 1 tsp salt
- 6 – 8 Kumara (sweet potato) chopped
- 6 – 8 carrots chopped
- 4 Jerusalem artichokes (optional)
- 1 tbs Herbs of Provence
- 2½ cups Vegetable stock
- 1 cup Cashew cream
Garnish with parsley