About the Recipe
Today, I’m excited to share a warm soup recipe that uses a whole bunch of Italian parsley. Not only is Italian parsley a flavorful herb, but it's also packed with antioxidants and vitamins, making it a great ally in preventing colds and fighting cancer.
Ingredients
Sweet potato 1
Parsley 1/2 bunch
Roasted cashew 1/2 cup
Water 3 cup
Salt 1.5 tsp
Clove 2
Cumin 1/2 tsp
Vegetable Oil 1 tbs
Honey 1 tbs (optional)
Preparation
1. Peel the sweet potatoes and cut them into bite-sized pieces. Place the sweet potatoes in a pot with enough water to just cover their surfaces and boil until tender.
2. While the sweet potatoes are boiling, heat some oil in a frying pan and sauté the chopped parsley until its volume is reduced to about one-third. Set aside to let it cool. Combine it with 1 cup of water in a blender and purée until smooth.
3. Add the cashews and gradually pour 2 cups of water while blending. Blend until the cashews reach a creamy texture (about 2 minutes). Set aside half of this mixture, then add the boiled sweet potatoes and purée until smooth.
4. Combine everything made in steps 2 and 3 in a pot, then add salt, cloves, and cumin. Heat over medium heat. Optionally, you can add 1 tablespoon of honey for sweetness.