All hail the humble cashew, that gives the creaminess to this robust and slightly smoky flavored soup and is also the base of our smoky cashew cream. Once the soup is blended, feel free to bump up the flavor and texture even further by adding your favorite veggies, such as roasted fennel or corn, or beans such as cannellini or navy beans. See the variations for more ideas. Garnish with the smoky cashew cream before serving.
Courtesy Mark Reinfeld – The Doctor & The Chef
If you have a gas stove, you can roast the peppers by placing them directly over the flame and using your handy tongs to flip until charred on all sides.
If you wish you can saute the onion, celery, garlic, and Italian Spice mix, in 1 ½ tablespoons of olive oil before adding the water or vegetable stock.
Once blended, add 1 15-ounce can of drained cannellini or navy beans.
Add 1 cup of fresh or fire roasted corn after blending.
Once blended add 1 cup chopped fennel, and cook until tender over medium heat. You can also roast the fennel, by combining 1 cup of chopped fennel bulb, 1 teaspoon olive oil, a pinch of salt and pepper in a bowl and mix well. Roast at 375 until just tender, approximately 20 minutes. Add to soup after blending.
Source: Mark Reinfeld - The Doctor & The Chef