Monday, January 30, 2012

Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced
3/4 cup raw cashews
6 cups vegetable broth (I used a mushroom based broth)
3 potatoes, chopped
3 carrots, chopped
1 onion, finely chopped
1 red bell pepper, chopped
Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour! 

1 comment:

  1. This dish caused a fight with my husband!
    he would not believe that the "creamy base" was not real cream!
    It was fantastic and you really can not tell that the cashew based "cream" was not really real cream.
    Thanks Alli