Nutty Onion Soup

Serves 4


  • 1 quart organic chicken broth
  • 1.5 cup water, filtered
  • 2 cups cashews
  • 2 small onions
  • 3 tbsp. Olive oil
  • 2 tsp. thyme
  • 2 tsp. marjoram


  • 1 tbsp. green onion, finely chopped

Use food processor (or coffee grinder) to grind cashews to very fine consistency/pieces.  In large skillet, heat olive oil and in medium and sauté onions until translucent.  Remove from heat to slightly cool.  In a blender, add the ground cashews, onions, and all remaining ingredients.  Blend until smooth.  Transfer contents in blender to soup pot on stove.  Simmer on medium-low for 25 minutes.  Serve garnished with green onion.

Recipe from The Anti-Inflammatory Diet and Recipe Book by Jessica Black, p.199  


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