Lemon Rice Soup
½ cup raw unsalted cashews
¾ cup hot water
1 cup rice
¼ cup olive oil
2 cloves minced garlic
1 cup chopped carrot
1 cup chopped celery
4 cups vegetable broth
1 bay leaf
3 lemons zest and juice
3 tablespoons dill weed
3 tablespoons fresh dill
Sea salt to taste
*Prep before*:
-Cashew mixture: Soak cashews in hot water for 1-1.5 hrs. Then, blend cashews and water used for soaking in nutribullet/food processor/mixer until smooth
-Rice: Per the instructions of your rice’s packaging
Place olive oil in large pot or dutch oven and heat on medium simmer. Add garlic and stir consistently, making sure not to burn. Once fragrant, add in chopped carrots and celery and stir. After 3-4 mins, pour in vegetable stock, bay leaf, lemon zest and juice, dill weed, and sea salt. Mix and let broth come to rolling boil.
Once boiling, add cashew mixture and whisk until fully blended in soup. Once blended, add in rice. Top with fresh dill.