Carrot, Apple and Cashew Nut Soup


      o 1 lb / 450 g carrots
      o 1 large onion
      o 1 small potato
      o 1 large cooking apple
      o 2 oz / 55 g margarine
      o 2 pints / 1.2 L vegetable stock
      o 2 oz / 55 g broken cashew nuts
      o Salt and pepper to taste 

Roughly chop the vegetables and apple. Melt the margarine in a large saucepan and saute the prepared vegetables for 5 minutes, stirring occasionally. Add the remaining ingredients, bring to the boil, cover and simmer for 30 minutes until the vegetables are just tender. Allow to cool before blending in a liquidizer or food processor. Reheat to serving temperature and adjust seasonings.