Creamy Potato Soup
What You'll Need
½ cup raw cashews
½ cup water
6 medium potatoes
2 Tbsp vegetable broth
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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