My lovely and delicious supper . . . the last of the golden soup . . . it’s so easy: I washed (not peeled) a yam and two organic carrots, also one smaller leek and chopped them up. Into a pot with about two cups of water and two rounded teaspoons of Knorr’s Chicken Broth powder. I let it simmer for about a half hour, then threw in a couple of handfuls of roasted, salted cashews. A couple of minutes with the immersion blender and it was ready to go. I had it one night as is and the next night added a sprinkle of garlic powder. Both times I added a teaspoon of butter. Tonight, as you can see, I also had a slice of sprouted grain bread with butter. It doesn’t get much better, especially on a cold winter day!
But I tasted this soup before I heated it up and I could really see serving it cold in the summer . . .