Hungarian food has always been my favorite. There's just something about paprika and caraway seeds that I can't get enough of. Traditionally this would contain sour cream, but my version is vegan and uses raw cashew cream as a replacement.
This soup is thick and hearty, almost a stew. While not particularly photogenic, it is delicious and filling. If you soak the cashews overnight, it comes together in about half an hour - 5 minutes to chop the veggies and 20 minutes to cook.
Hungarian Green Bean Soup
1 lb. fresh green beans, ends removed and cut in 2" pieces
4 organic potatoes, skins on, diced
4 c. vegetable broth
1 onion, diced
1 onion, diced
2 cloves garlic, minced
3 T. apple cider vinegar
2 T. sweet Hungarian paprika
1 tsp. caraway seeds
1 tsp. sea salt
Place all ingredients in large pot, bring to a boil, reduce heat and simmer 20 min. Stir in cashew cream and serve.
Cashew cream
1/4 c. raw cashews, soaked and drained
1 1/2 tsp. fresh squeezed lemon juice
pinch sea salt
water as needed to cover cashews
Place everything in food processor or blender and puree till smooth and creamy.
1 1/2 tsp. fresh squeezed lemon juice
pinch sea salt
water as needed to cover cashews
Place everything in food processor or blender and puree till smooth and creamy.
