Creamy Cashew Vegetable Soup

Creamy Cashew Vegetable Soup (Serves 4 Large Servings)

You can use the vegetables listed in the recipe below or whatever vegetables you have on hand that sound good to you. A WOW soup!

• 1 whole cauliflower cut in quarters
• 3 carrots, cut in rounds
• 1 zucchini, cut in 1/2 moons
• 1/2 small cabbage, cut in 1-inch pieces
• 3 stalks celery, cut in diagonal slices
• 1 large onion, diced
• 2 large garlic cloves, diced
• 2-inch piece of ginger, peeled and finely minced or grated
• 2 teaspoons Sumac (Optional to give salty taste)
• 1/2 teaspoon ground black pepper
• 2 teaspoons dried marjoram
• 1/2 teaspoon turmeric
• 1 cup raw cashews
• 4 cups filtered water plus 1 extra cup used to blend cashews

In a large pot add 4 cups filtered water, onion, garlic, ginger, cauliflower, marjoram and turmeric. Bring to a boil. Cover and turn heat to medium.

Add carrots, cabbage and celery.

When all vegetables are soft, add zucchini.

In a blender add cashews, Sumac, black pepper and 1 cup purified water.

Blend until smooth and add to vegetable soup. Mix well and serve.