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Ingredientes
- 30 ml Extra virgin olive oil
- 1 x Onion, minced
- 1 x Clove garlic, crushed
- 2 tsp Sage, fresh or possibly dry
- 450 gm Carrots, minced
- 1 lrg Potato, minced
- 15 ml Yeast extract
- 900 ml Vegetable stock
- 75 gm Cashew nuts, minced Salt & freshly grnd black pepper
Direcciones
- 1. Heat the oil, add in the onion and saute/fry gently, then add in the garlic, sage, carrots, potato and yeast extract and continue cooking for a few min till the carrot softens.
- 2. Add in the stock and simmer for about 20 min. Stir in the cashew nuts, then season, allow to cold slightly and puree in a food processor or possibly blender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1776g | |
| Calories 1143 | |
| Calories from Fat 546 | 48% |
| Total Fat 63.65g | 80% |
| Saturated Fat 11.04g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4354mg | 181% |
| Potassium 3041mg | 87% |
| Total Carbs 133.64g | 36% |
| Dietary Fiber 21.9g | 73% |
| Sugars 36.75g | 25% |
| Protein 22.2g | 36% |
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