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 immersion blender or if using a regular blender, let 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