Most of my recipes come from wandering around the kitchen and gathering items that taste good together (or I think will taste good together), and whipping up a batch of something for myself and my 5 other people to eat. This recipe is no different. Just like all of my recipes, these are the measurements and seasonings I used, but everything I make is easy and adjustable so you can change out your veggies, herbs, etc, to whatever you like/prefer.
For the soup:
1 chopped onion
1/2 chopped red pepper
1 small head of bok choy, chopped
3 cloves garlic, minced
1 sweet potato, peeled and cubed
4 carrots chopped
3/4 c. red lentils, rinsed
1/2 c. quinoa, rinsed
6-8 c. veggie broth (depending on how “stew” like you want it)
2 T curry powder
1 t rosemary
1 t sage
1 t basil
1 t oregano
1 t chili powder
Dash of red pepper flakes (add more for heat)
Himalayan salt and pepper to taste
First I sauteed the onion, pepper, and bok choy in water until tender. I then added the garlic and sauteed for a minute more. I added the chopped sweet potato, carrots, lentils, quinoa, and broth and brought the mixture to a boil.
Lower the temp to a low boil/simmer. Add all of your seasoning (sometimes I add curry powder during the saute process to help bring out the flavor), and simmer until the sweet potatoes and carrots are tender. Your lentils and quinoa will be done around the same time.
For the cream sauce:
1 c cashews, soaked
1/2 of a lemon, juiced
salt to taste
1/4 c nutritional yeast
1 t garlic powder
Blend all of the ingredients in a high powered blender, add water to desired consistency.
Serve a bowl of this soup with the cashew cream on top, as well as parsley, cilantro, pumpkin seeds, scallions and/or whatever other toppings you enjoy in your soup.