Name: Creamy Cashew, Potato & White Bean Soup with Mixed Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: american
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 Yellow Onion; 2 stalks Celery; 3 cloves Garlic; 2 Yellow Potato; ½ cup Roasted Unsalted Cashews; 1 can (6 ½ oz) Cannellini Beans; 3 cups Chicken or Vegetable Broth; 1 tsp Dried Thyme; 1 ½ cups Frozen Mixed Vegetables; 2 tbsp Nutritional Yeast Flakes; ½ Lemon; ¼ bunch Parsley (flat leaf); ½ tsp Salt; ¼ tsp Black Pepper

Instructions

Set a large heavy pot over medium heat with the oil to warm for 2 minutes.

While the pot heats, dice the onion and celery.

Add the onion and celery with a pinch of the salt and cook 5 minutes, stirring now and then, until soft and translucent.

Meanwhile, peel the potatoes and cut them into 0.75-inch cubes, then mince the garlic.

Drain and rinse the cannellini beans in a colander.

Stir the garlic and thyme into the pot for 1 minute until fragrant.

Add the potatoes, cashews, half the beans, and the broth, then bring to a boil over high heat.

Partly cover, lower the heat, and simmer 15 minutes, until the potatoes crush easily against the side and the cashews are soft.

While the soup simmers, chop the parsley and squeeze the lemon half into a small dish, catching the seeds.

Take the pot off the heat and blend with an immersion blender until the cashews disappear and the soup turns velvety, leaving a few potato chunks.

Return the pot to medium heat, stir in the remaining beans, the frozen vegetables, and the nutritional yeast, and simmer 5 minutes until the vegetables are tender.

Stir in the lemon juice, pepper, and remaining salt, then taste and adjust the seasoning.

Ladle into deep bowls and scatter the parsley over the top.