Very Veggie Cheese Chowder

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Very Veggie Cheese Chowder
Author: The Guilt-free Gourmet cookbook by Vicki Griffin.
  1. Steam the potatoes, onions, and carrots in the 4 cups of water. Allow mixture to cool. *When potato mixture is blended while it’s hot it produces a slimy, gummy texture; in contrast, if the potato mixture is cooled and then blended, the soup has a better texture. It tastes great no matter how it is prepared.
  2. Blend cashews and the cooled potato mixture (including the liquid), until smooth and creamy. More water may need to be added to achieve smooth blending. Blend 2-3 cups at a time.
  3. In a separate pot, steam the broccoli or cauliflower until barely tender.
  4. Pour blended vegetables into the pot with the steamed broccoli.
  5. Add the seasonings.
  6. Stir well and simmer – DO NOT boil!
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