Ingredient:
2 Leeks (chopped)
5 Stalks Celery (chopped)
3 Cups Boiling Water Broth
3 Cups Unsweetened Original Almond Milk
2 Tbsp. Low-Sodium Better Than Bullion
3 lbs. cubed red potato
1 lb. Mushrooms
1 lb. Corn
1 ½ cups raw Cashews boiled 20 mins.
Salt
Pepper
Poultry seasoning
Water Sauté leeks and celery until very soft. Add water, bullion, and puree in a high speed blender, return to pot. Puree cashews and almond milk add to pot. Cube Potatoes and boil separately until just barely soft, Slice mushrooms and sauté with salt, pepper medley, and poultry seasoning (over season them until they aren’t quite edible I promise you’ll thank me), add cooked potatoes, mushrooms, and corn to the pot simmer for 5 more minutes until corn is hot and serve.
I cook my potatoes separately because it give me a lot of control over finished texture, I want them very firm still so they don’t dissolve into the broth.
Eat More Plants! 