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Ingredients
- 4 cups water
- 5 medium potatoes, peeled and cubed
- 1 large onion, diced
- 4 large carrots, peeled and sliced or 6 medium carrots, peeled and sliced
- 1 cup raw cashews
- 4 cups broccoli, diced into small pieces or 6 cups cauliflower
Seasonings
- 3 Tablespoons nutritional yeast flakes
- 3 Tablespoons Mckay’s chicken style seasoning
- 1 1/2 teaspoons Spike Vege-Sal Magic Seasoning
- 1 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon whole savory
- 2 teaspoons onion powder
Ingredients
Seasonings
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Instructions
- 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.
- 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.
- In a separate pot, steam the broccoli or cauliflower until barely tender.
- Pour blended vegetables into the pot with the steamed broccoli.
- Add the seasonings.
- Stir well and simmer – DO NOT boil!
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