Guest guest Posted June 11, 2010 Report Share Posted June 11, 2010 Just a thought... I know that you can get creaminess in smoothies by adding coconut oil to some of the warm liquid used in the smoothie and then blending it well before adding the remaining ingredients. I'm wondering if that same trick would work for soups. Some lecithin granules would help form the emulsion in the first step, but I'm not sure they are necessary. ps...cashews in ANYTHING work for me! Quote Link to comment Share on other sites More sharing options...
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