Prep Time
15 Minutes
Cooking Time
20 minutes
Yields
8 servings
Prep Notes
Soak the cashews for at least 1 hour, or overnight.
Ingredients
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 4 cups chopped celery, about 1 head
- 2 large russet potatoes, scrubbed and chopped (you do not need to peel)
- ½ cup raw cashews (soaked, see Prep Notes – measure before soaking)
- 4 cups veggie broth or stock
- ½ cup white wine (optional)*
- 1 Tablespoon herbes de Provence (or herbs of your choice – i.e. thyme, rosemary)
- ½ teaspoon salt
- ½ tsp pepper
- Dash cayenne
- Parsley for garnish (optional)
Directions
- Sauté onion in olive oil until just turning translucent.
- Add garlic and sauté 1 minute more.
- Add in celery, potatoes, cashews,broth, wine and seasonings.
- Bring to a boil and then simmer about 15 minutes, until potatoes are soft.
- With immersion blender, blend until smooth. **
- Garnish with parsley, if desired.
Notes
* If you don’t want to use wine, you can omit it and just add a another ½ cup of water and squeeze some lemon or add 1/4 cup apple cider vinegar and 1/4 cup water.
** If you don’t have an immersion blender, you can put this in your blender, but do let it cool off first and then you can reheat the soup before serving.
To Life - To Health 