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Creamy Potato Soup Recipe

What You'll Need

½ cup raw cashews

½ cup water

6 medium potatoes

2 Tbsp vegetable broth

1 onion

2 carrots

2 stalk of celery

1 bay leaf

½ tsp dill weed

1 ½ tsp salt-free herb blend

½ tsp sea salt

½ cup soy milk

Fresh ground black pepper to taste

2 Tbsp chopped fresh parsley (1 Tbsp if using dried)

How to Make It

1 Soak cashews in ½ cup of water while preparing the vegetables.

2 Peel and cube potatoes; set aside.

3 Chop onions, carrots and celery. In a large soup pan, sauté in vegetable broth until tender adding more broth if needed.

4 Add potatoes and enough water to just cover. Add dill weed, bay leaf, herb blend, and sea salt. Simmer until tender.

5 While vegetables are cooking, blend the cashews in the soaking water until smooth.

6 Transfer cooked vegetables to blender and puree until smooth.

7 Add soy milk and parsley. Heat through and serve.

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