Plus it's vegan....shhhhh....don't tell....
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| SO good! |
2 Tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 large carrot, diced
1 garlic clove, diced
2 small/medium potatoes, diced
1 small head cauliflower, chopped
1 cup veggie broth
4 cups water
2 teaspoons salt
2 Tablespoons fresh parsley, chopped
1 cup raw cashews with 1 cup water
1 1/2 cup peas
Step 1:
Saute all the veggies except the peas in olive oil. Don't worry about a perfect chop, you'll be blending this all later.
*Tip- you may want to reserve about 1/2 cup of your diced potatoes to add in AFTER you've blended your soup. The husband likes a few chunks of potatoes in his bowl.
Add in salt and parsley.
Step 2:
Pour in veggie broth and 4 cups of water. Bring to a low boil.
Step 3:
Blend cashews with 1 cup of water in a food processor. Add to your pot and continue to cook on low boil for at least 30 minutes. The longer the better with this dish!
Step 4:
Get out your trusty immersion blender and blend baby blend!
If you reserved a few potatoes, now is the time to add them in along with your frozen peas. Cook another 10 minutes or until potatoes are done.
Serve with a rustic bread or better yet, the kiddo's favorite- in a bread bowl! Yum!
