Ingredients
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1 tablespoon olive oil
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1 cup onion, diced
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6 cups water
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2 teaspoons salt
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1/2 cup vegan chicken seasoning (I use Mckay's vegan chicken seasoning)
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1 teaspoon onion powder
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1/4 teaspoon garlic powder
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1 tablespoon dried parsley
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1 cup celery, diced
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2 cups potatoes, diced
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1 cup raw cashews
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4 cups water
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1 1/2 cups cauliflower, fresh and chopped
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1 cup peas (frozen or fresh)
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2/3 cup carrot, shredded
Instructions
- In a large 4-quart pot, saute onions in olive oil until clear.
- Pour in 6 cups of water, add seasonings and bring to a boil.
- Add celery, potatoes and carrots, and simmer over low heat until cooked.
- Place cashews and 2 cups water in a blender and blend until creamy and smooth.
- Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
- Add fresh cauliflower and peas 5 minutes before serving.