Serves 6

 

​Ingredients

 

Soup

• 2 tbsp. coconut oil

• 1/2 red onion, diced

• 1 red bell pepper, diced

• 6 medium yams, cubed

• 1 cup raw cashews, soaked previously for 2 hours

• 3 Tbsp. potato starch

• 8 cups or 2 cartons of vegetable broth, low sodium

• 2 Tbsp. Mrs. Dash seasoning or 1 tsp or salt and pepper

​

Croutons

• 6 slices of gluten-free bread, cubed

• 5 Tbsp. coconut oil, melted

• Mrs. Dash seasoning or salt & pepper

 

 

What to do

 

Croutons: Preheat oven to 400 degrees.

 

In a pot melt the coconut oil on low. Cut the bread into cubes and add to the pot once the coconut oil has melted. Put the lid on and shake. Once all the cubes are coated in oil add them to a cookie sheet and sprinkle Mrs.Dash or salt & pepper on the cubes until coated. 

 

Bake on the middle rack for 5 minutes. Stir the croutons. Place back into the oven for another 5 minutes or until golden brown. The darker they are the more crunchy they will be.

These croutons are the kid's favourite part.

 

 

Soup: Melt the coconut oil in a large soup pot.

 

Add diced onion and red bell pepper and saute for 10 minutes on low-medium heat. Then add cubed yam and stir every 5 minutes for 20 minutes. Once the potatoes start to get soft add one carton, 4 cups, of the vegetable broth to the pot. Turn heat up to medium-high. Add seasoning.

 

Pour a cup of vegetable broth in a bowl and add the potato starch. Stir well. Let this sit until the next step is complete.

 

Pour a cup of vegetable broth in the blender and add the cashews. Blend on high until smooth. Add the cashew cream to the soup pot.

 

Stir the potato starch in with the vegetable broth one more time and then add to the pot. Stir until the soup boils and then take the pot off the heat. The soup is now done but it is very hot. We wait around 20 minutes, make the salad, set the table and so on.

 

I hope you enjoy this soup. It is our fall favourite.