I love potatoes and consider them a great vegetable despite the bad rap they’ve gotten in recent years. I know the arguments about their role in spiking blood sugar — but the peel counteracts that. Whole foods – that’s the key.
- Extra virgin olive oil, 1/4 cup
- Spanish onion, 1 large, small dice
- Red bell peppers, 2, small dice
- Red Potatoes, 16 small peel left on, quartered
- Carrots, 6, 1″ dice
- Water, 4 quarts
- Cashews, 2 cups, soaked overnight
- Cornstarch, 1 cup
- Corn, fresh or frozen, 1-1/2 quarts
- Salt & Szeged hot paprika to taste
- Parsley, 1/4 cup chopped
- Saute the onion, bell peppers and carrots in extra virgin olive oil.
- Add half the water, add potatoes, and cook covered until potatoes are barely softened.
- Add other half of water to Vita-Mix or blender with soaked cashews and cornstarch. Blend until smooth and add to soup.
- Add fresh or frozen corn shortly before ready to serve. Bring back to a simmer, season and cook for 10-15 minutes.
- When serve, sprinkle chopped parsley on top.