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
