My daughter has been horribly ill for a few days now, but when asked if there was ANYTHING she could eat, she asked for this soup. It’s been ages since I made it, but it is a very comforting, warming soup, so I wasn’t so very surprised when she asked, and it is so very easy to make.
1 tbsp oil
1 large onion, diced
1 medium potato, peeled & chopped small
1/2 – 1 tsp dried thyme or 1 tsp fresh thyme
1/2 cup raw cashews or slivered almonds
dash of cayenne pepper (optional, and to taste)
3/4 – 1 tsp salt (or more, to taste)
1/8 tsp pepper
1/2 tsp lemon juice (or 1/4 cup white wine)
dash of nutmeg
Heat the oil in a large saucepan.
Fry the onion over a medium heat until the onion is golden.
Add 2 cups (16 fl oz) water, the potato pieces, the thyme, and the nuts.
Simmer until the potato has cooked: about 10 minutes
Add the remaining ingredients, and blend with an immersion or worktop blender.
Return the soup to the saucepan to reheat.
Use 1 cup (8 fl oz) water to rinse out/off the blender into the soup.
Check for seasoning and consistency and adjust to taste with salt, pepper, or water.
Variation: Warm some garlicky fried cauliflower in the soup, after blending.