This vegan lobster bisque is rich and creamy, thanks to cashew cream and vegetables that give it a luxurious texture and taste.
Ingredients: 2 cups diced carrots. 1 cup diced celery. 1 cup diced onion. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup raw cashews, soaked overnight. 2 cups water. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Saut until vegetables are tender, about 5-7 minutes. Add vegetable broth and bring to a simmer. In a blender, combine soaked cashews and water. Blend until smooth. Pour cashew cream into the pot with the vegetables. Stir in tomato paste, soy sauce, nutritional yeast, paprika, thyme, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.
Glen Parry
