Sterling - 50 Coconut Oil Recipes Promoting Health, Wellness, & Beauty: Coconut Oil Cookbook: Coconut Oil Uses: Coconut Oil For ... Oil

Ingredients:

• cup raw cashews, soaked overnight and drained
• medium potato, cooked with skin
• can white beans, rinsed
• 1 tsp. extra-virgin coconut oil
• yellow onion, diced
• 2 cloves garlic, minced
• rib celery, diced
• cup wild rice, not cooked
• cup brown rice, soaked overnight and drained
• 2 cups vegetable broth (or water)
• Tbsp. white or yellow miso paste
• 1 Tbsp. white balsamic vinegar (or Tbsp. lemon juice)
• cup white wine (optional)
• Salt & Pepper, to taste
• cup fresh parsley, chopped

Directions:

Combine cashews, cooked potato, and white beans in a food processor or blender and blend well until completely smooth. If needed, add a little of the water or vegetable broth to blend.

Heat oil in a large saucepan or small pot over medium heat. Add the onion, garlic, and celery and a pinch of salt. Stir and continue cooking until soft, about 3-5 minutes.

Add the wild rice and brown rice. Stir and cook for another 1-2 minutes.

Add the vegetable broth and bring the mixture to a boil. Once it boils, reduce the heat to medium.

Whisk the miso with a bit of water to thin it out. Add the miso, vinegar, white wine and a pinch of pepper.

Stir in the cashew mixture and continue to cook the soup at a steady simmer, stirring frequently to ensure the rice does not stick to the bottom. Add more broth if you would like a thinner chowder.

Simmer for 30-45 minutes (until the wild rice is cooked).

Season with salt and pepper and top with parsley. Any extra can be stored in an airtight container, in the fridge, for up to a week.

Nutritional Information (for one serving, approximately 1/4 th of soup)

Calories: 175.1

Total Fat: 4.3g

Saturated Fat: 0.9g

Carbohydrates: 28.7g

Protein: 5.4g