2 ½ C. Carrots, chopped
2 ½ C. Potatoes, cubed
1 medium Onion
1 ¾ tsp. Sea Salt
3 ½ C. Water
¾ C. raw, unsalted Cashews*
6-8 C. Broccoli Florets (more or less – to your taste)
Combine 1 ½ C. Carrots, 1 ½ C. Potatoes, diced onion, salt and water. Cook until veggies are soft. Put cooked veggies and cashews into blender. Blend until creamy to make the cheesy sauce and return to pot. Continue to warm.
Place remaining carrots, potatoes and broccoli into a steamer and steam to desired firmness. Stir steamed vegetables into cheesy sauce and serve.
Add more water if you prefer a thinner soup.
*Cashews make it taste like dairy.
printable recipe
from: Stake Taster Table General RS Meeting
2 ½ C. Potatoes, cubed
1 medium Onion
1 ¾ tsp. Sea Salt
3 ½ C. Water
¾ C. raw, unsalted Cashews*
6-8 C. Broccoli Florets (more or less – to your taste)
Combine 1 ½ C. Carrots, 1 ½ C. Potatoes, diced onion, salt and water. Cook until veggies are soft. Put cooked veggies and cashews into blender. Blend until creamy to make the cheesy sauce and return to pot. Continue to warm.
Place remaining carrots, potatoes and broccoli into a steamer and steam to desired firmness. Stir steamed vegetables into cheesy sauce and serve.
Add more water if you prefer a thinner soup.
*Cashews make it taste like dairy.
printable recipe
from: Stake Taster Table General RS Meeting
