White Veggie Chowder
Sauté the following assorted vegetables in 5 TBS of extra virgin olive oil:
Cover vegetables with 3 quarts of water. Bring water to boil and simmer until potatoes are tender.
While the veggies are cooking, make Cashew Cream:
Put 2 cups of raw cashews in a blender and whiz until it has a powder-like texture. Add 1 quart of cold water and blend until creamy. Add cashew cream to broth.
Add ½ tsp of basil and adjust seasonings to taste.
- 1 medium organic white onion chopped
- 3 stalks of organic celery chopped
- 3 organic carrots sliced
- 1 package frozen organic corn
- 2 TBS of dulse flakes
- 4 tsp of sea salt
Cover vegetables with 3 quarts of water. Bring water to boil and simmer until potatoes are tender.
While the veggies are cooking, make Cashew Cream:
Put 2 cups of raw cashews in a blender and whiz until it has a powder-like texture. Add 1 quart of cold water and blend until creamy. Add cashew cream to broth.
Add ½ tsp of basil and adjust seasonings to taste.