Creamy Vegetable Soup
1 onion, sliced
2 cloves garlic, minced
1 Tbsp. oil or water
4 medium carrots, sliced
3 potatoes, cubed
2 Tbsp. tamari (or to taste)
2 celery stalks, sliced
6 cups water or stock
2–3 tsp. herb salt such as Herbamare
1 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. fresh dill
1/4–1/2 cup cashew butter
2–3 cups assorted vegetables (peas, broccoli, zucchini, etc.)
1. Sauté onion and garlic in oil or water. Add carrots and potatoes. Stir and add two cups water and the tamari. Simmer. Add celery when vegetables begin to soften.
2. When vegetables are soft, remove half of the potatoes and carrots and blend in a blender with two cups of water, the remaining seasonings and cashew butter.
3. Return blended liquid to the pot and add assorted vegetables and two cups of water. (Add more or less water depending on desired consistency.)
4. Let simmer for 15–20 minutes until flavors are blended and vegetables are soft. This soup is even better when it sits for a few hours, if you can wait that long!
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