White Velvet Soup with Smokey Cashews & Seeded Bread - Day 46 of 100 Food Stories.

​This is one of the most luscious soups I have ever tasted, wonderful considering there is not an ounce of cream in it. It is low in fat but packed with flavour.
It is also vegetarian, vegan, G/F, D/ F.

The bread is also wonderful, it is Vegan, G/F, Egg free, D/F.

​Wonderful Brown Bread
makes 1 loaf - freezes really well. 

Wet ingredients:
25 grms ground linseed.
1 teaspoon blackstrap molasses.
2 tablespoons olive oil.
1 tablespoon lemon juice.
140 mls boiling water.
120 mls cold water.

Dry ingredients:
225 grms g/ f flour.
1 teaspoon mustard powder.
1 teaspoon g/ f baking powder.
1/2 teaspoon bread soda.
Pinch of salt.
50 grms g/f porridge.
3 tablespoons mixed seeds plus extra for sprinkling.

Method:

1. Preheat the oven to 200 & line a loaf tin with parchment.
2. Put the linseeds, molasses, lemon juice , olive oil & boiling water into a bowl & set aside for 5 minutes.
3. Weigh out all the dry ingredients & mix.
4. Add the cold water to the linseed mix.
5. Pour the wet contents into the dry contents & mix well.
6. Pour into tin & sprinkle with extra seeds. 
7. Pop into the preheated oven for  35 - 40 minutes.
8. Remove & leave to cool completely in the tin. It is quiet crumbly when freshly baked. I personally like to make it the day before & then slice it. It is also super toasted😂

White Velvet Soup with Smokey Cashews 
Makes 4 portions.

Ingredients:
1 tablespoon olive oil.
2 cloves of peeled garlic.
1 leek-cleaned, white part only & chopped.
200 grms of cauliflower.
2 teaspoon bouillon.
400 grms cannellini beans, drained & rinsed.
600 mls of water.
1 teaspoon grated nutmeg.
Seasoning.
50 grms of cashews plus an extra 25 grms for garnish.
200 mls almond milk.
1 teaspoon smoked paprika mixed with 2 teaspoon olive oil.

Method:

1. Heat the oil in a pan & sweat off the leek, garlic & cauliflower for a few minutes.
2. Then add the bouillon, nutmeg, cannellini beans, cashews & water. Bring to the boil & simmer for 20 minutes.
3. Blitz & add almond milk.
4. Put the smoked paprika & oil in a pan, throw in the cashews & give them a grind of sea salt. Toss for 1 minute & pull off the the heat.
5. To serve- pour the soup into bowls, sprinkle with a little smoked paprika & serve with nuts & bread on the side.