Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests.
By continuing to browse the site, you are agreeing to our use of cookies.
To manage your cookies on this site, click here.
OK
A creamy vegan and gluten-free soup? Yes, please! Cashews and potatoes are used in this simple recipe to achieve that perfectly creamy base that pairs perfectly with whole broccoli florets. Ready in just 35 minutes, it's guaranteed to satisfy the pickiest of eaters.