INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup onions , diced
  • 6 cups water
  • 2 teaspoons salt
  • 1/2 cup vegan chicken seasoning (I use Mckay’s vegan chicken seasoning)
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 1 cup celery , diced
  • 2 cups potatoes , diced
  • 2/3 cup carrots , shredded
  • 1 cup raw cashews
  • 4 cups water
  • 1 1/2 cups cauliflower , fresh and chopped
  • 1 cup peas (frozen or fresh)

DIRECTIONS

  1. In a large 4-quart pot, saute onions in olive oil until clear.
  2. Pour in 6 cups of water, add seasonings and bring to a boil.
  3. Add celery, potatoes and carrots, and simmer over low heat until cooked.
  4. Place cashews and 2 cups water in a blender and blend until creamy and smooth.
  5. Add blended mixture to soup stock and bring to a boil, stirring consantly. Reduce heat.
  6. Add fresh cauliflower and peas 5 minutes before serving.