A warm and satisfying soup that is dairy free.
Tbsp olive oil
1 C diced onion
6 C water
1/2 C chicken style seasoning
1 tsp onion powder
1 Tbsp dried parsley
1 C diced celery
2 C diced potatoes
2/3 C shredded carrots
1 C raw cashews
2 C water
1 1/2 C chopped fresh cauliflower
1 C frozen peas
In a large 4 quart pit, saute onions in olive oil until clear. Pour in 6 cups of water adding seasonings and bring to a boil. Add celery, potatoes and carrots, simmer over low heat until cooked.
Place cashews and 2 cups of water in a blender. Blend until creamy and smooth. Add blended mixture to soup and bring to a boil, stirring constantly. Reduce heat. Add fresh cauliflower and peas 5 minutes before serving time.
Servings: 6
Submitted by Yvonne Chant
Read more at the source: Cream of Cauliflower Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
