1 White Onion
4 Carrots (large)
6 Potatoes (red or yellow)
4 Cloves garlic
1/2 cup Raw cashews (can be omitted)
1 cup broiling water to soak cashews
1/2 cup Plant milk
1/2 tsp Rosemary
1/4 nutritional yeast
S/P to taste
If using, add boiling water to cashews in a bowl and set aside for 1/2 hour. Blend with a mini blender such as a Ninja.
Meanwhile, clean and chop all veggies into large chunks uniformly. Yes, you don’t really have to scrape or peel if you don’t want to. Place in all ingredients, bar herbs, in large pot and add 6 cups water. This should just cover the veggies. Cover, bring to a boil, reduce and cook until tender, 15-20 minutes. DO NOT drain.
Add herbs and blend with an immersion blender or if using a regular blender, let the soup cool down for about a half-hour. Add milk and blended cashews. Adjust salt and seasonings.
Note: This is oil-free, dairy-free and vegan
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“I am a touring recording artist and also a Vegan which can sometimes mean rice and veggies more than I want on the road.
I was in Columbus for a couple of days performing and a friend hooked me up with Rita (NuYu Nourish). She pre cooked 3 meals a day for me for the days I was in town and everything was absolutely delicious and healthy and SO convenient to have on the go!
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