For 4 people
- 500 g carrots
- 1 liter of vegetable broth
- 60 g of plain cashews
- 1 white onion
- 1 stalk of celery
- 50 ml liquid almond cream
- ½ bunch of parsley
- Preparation: 15 mn
- Cooking: 13 mn
Preparation of the recipe
Peel, wash, cut the carrots into thin slices. Cook them for 10 minutes in the vegetable broth. Drain. Let cool.
Wash, peel, cut the celery stalk into small pieces. Peel and roughly chop the onion.
Dry toast the cashews for 2 to 3 minutes in a non-stick pan.
Wash, dry, chop the parsley. Mix it with the liquid almond cream: salt and pepper.
Divide the carrots, celery, onion, and cashews between plates. Mix. Season with almond cream and parsley.
To add more iron to the recipe, replace the cashews with walnuts or hazelnuts, which contain between 2.8 and 3.8 mg of iron per 100 g, and sprinkle with lemon juice, its vitamin C promoting iron absorption.