Vegan Cashew Soup

1 onion, chopped 

1 green pepper, chopped 

4 pieces of celery, chopped 

6 potatoes, cubed

2 tablespoons of avocado oil

Spices (1-2 teaspoons each depending on your preference, skip the ones you don’t have)

Smoked paprika

Garlic powder

Dried oregano 

Onion powder 

Dried basil

Dried thyme

Black pepper 

Cayenne pepper 

Salt

1 lb (28 oz can) fire roasted tomatoes 

1 cup of raw cashews, soaked in water overnight

1 cup of water (to wash the tomato can)

5 cloves of garlic, minced

2 cans of northern beans

Pulse the cashews, tomatoes and water in a blender. 

Sauté the first group of vegetables in avocado oil. 

Add the spice mix and sauté for a minute. 

Add 8 cups water

Stir and cook in medium heat until everything is done. 

Add the tomato and cashew mixture. Add the minced garlic and the drained beans. 

Adjust salt and spices as needed. 

Enjoy!

P.S. Recipe adapted from my friend Becky. Thank you Becky! You could also add carrots in the sautéed veggies and stir in some spinach and chopped cilantro right before serving.