• 1 medium onion, sliced thin
  • 3 large cloves of garlic diced
  • 2 tablespoons coconut oil
  • 3 cups bone broth
  • 3 sprigs of fresh thyme
  • 2 tablespoons of raw cashews 
  • a few grinds of black pepper 
  • salt to taste 


Heat a large skillet over medium to medium-high heat with coconut oil. 
Sauté thinly sliced onions and garlic for about 5-8 minutes, until golden brown and soft. Add thyme sprigs, cashews and broth to the pan and bring to a boil, stirring occasionally. Lower to a simmer and cook for about 12-15 minutes, until liquid has reduced, onions and garlic are very tender, cashews look plump and soft, and thyme is starting to fall apart. Remove thyme sprigs and blend everything else in the blender until smooth. Stir frequently, until desired consistency is reached.  Season to taste with salt and serve.