Dill is in season and I can´t get enough of it. This recipe is amazing. When it´s warmy it is loose in consistency and makes a perfect soup. When chilled it gets thick and makes the perfect sauce. It goes really well together with my mushroom neatballs.
Ingredients that make enough for two soups and sauce for the two more dishes:
- 2 handfuls of parsley
- 1 handful of dill
- 1 cup coconut milk
- 1 cup cashews
- 1 tsp salt
- 1Tbsp nutritional yeast
- 1 Tbsp lime juice
- 1Tbsp agave syrup
Just blend all ingredients together until smooth and warm. I used zoodles here, but you can use any veggies you like to pour your soup over