Ingredients:
1 cup of raw cashews
1 cup (about) of plant milk for blending- I use almond usually
1 bag of pre-chopped frozen veggies like: carrots, peas, beans, corn
1 1/2 cups of fresh or frozen pre-chopped mushrooms
4 small yellow potatoes, chopped
3 cloves of garlic, minced
1 medium onion, chopped
2-3 cups of veggie broth
Sage (small handful minced)
Rosemary (small handful minced)
Thyme (about 6-8 sprigs, stems removed)
1 tbsp of apple cider vinegar
Sprinkle of nutmeg
Generous s&p to taste
Optional: fresh bread or or some store bought vegan pie dough rolled into biscuits and baked for dipping.
Instructions:
First make your cashew cream by adding cashews and plant milk to a high powered blender. If you don't have one and you are using something like an immersion blender, boil your cashews for 15 min first to make them easier to blend. Add a little more milk if necessary- you want it creamy but not watery. Blend until creamy and set your cashew cream aside.
Next in a large pot over medium heat pour in 1 cup of veggie broth and add your onions and garlic. (If you are adding potatoes I would add them now with some more veggie broth since they need longer to cook than the other veggies) Cover and cook about 10 min until potatoes are soft. Add your remaining veggies and veggie broth (I like to add broth until veggies are almost fully covered in liquid).
Next on low heat, mix in herbs, apple cider vinegar, nutmeg, and s&p and let veggies and flavors cook together until everything is soft and fragrant about 10-15 min. The longer it simmers the better it tastes. Lastly mix in your cashew cream until soup gets a white creamy color.
Serve warm with fresh bread or some vegan biscuits (most store bought dough is accidentally vegan just check labels). Also sharing a homemade vegan biscuit recipe here.