I think it's well-known at this point that I am obsessed with matcha. If you don't already know, matcha is the powder of the top two leaves of a variation of green tea leaf grown in only three exclusive regions of Japan. The fanciness! It's usually used to make a suspension tea (tea that is mixed with liquid vs. soaked), but in recent years, matcha has made its way into baked goods and dishes, sweet and savory, alike. This recipe had me on the edge of my seat because it sounded so freakin' weird.
Well, let me tell you: it's DELISH. Try this out for a winter lunch for a light energy-boost as well as a warming umami flavor you couldn't even explain.
Vegan Matcha Cashew Soup
Ingredients (serves 5)
6 cups vegetable broth
1 ½ cups whole raw cashews
1 tbsp ceremonial grade matcha
1 shallot, sliced in thin slices
1/4 cup coconut oil
Scallions, chopped, to taste
Sprinkle of salt to taste
In a large sauce pan, pour in the cashews and vegetable broth. Bring to a boil and allow the cashews to soften (about 5 minutes).
Blend cashews, vegetable broth and add matcha for about 1 minute.
In a small pan, melt the coconut oil and add the sliced shallot over medium-high heat. Cook until fried (about 4 minutes) and remove the shallots with a slotted spoon. Leave them to rest on a paper towel.
Pour soup into bowls, garnishing with chopped scallions, shallots and a pinch of sea salt.
Recipe adopted from: