Creamy Potato Mushroom Chowder

Ingredients

• 1/3 cup Cashews
• 2 cups Cauliflower Florets
• 1 cup Vegetable Broth ((low sodium))
• 1 cup Almond Milk ((unsweetened))
• 1 Tbs Cornstarch
• 1 tsp Nutritional Yeast
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2-3 Cloves Garlic
• 1/2 cup Vegetable Broth ((low sodium))
• 1 med Onion ((diced))
• 2 med Carrots ((sliced))
• 2 stalks Celery ((diced))
• 2 Russet Potatoes ((diced))
• 8 oz Baby Bella Mushrooms ((sliced))
• 4 oz Shiitake Mushrooms ((sliced))
• 2 1/2 cups Vegetable Broth ((low sodium))
• 1 Nori Sheet ((finely chopped))
• 1 Tbs Ketchup ((or Tom Paste))
• 1/4 tsp Liquid Smoke
• 1-2 Tbs Lemon Juice
• 1 Tbs Dried Parsley
• 1 Tbs Corn Starch
• 1 Tbs Water

Instructions

1. 1

   Soak Cashews in hot water at least 4 hrs - set aside

2. 2

   --- Soup Base ---

3. 3

   Saute onion, carrots, celery, and potatoes in 1/2 cup broth until onion has softened

4. 4

   Add mushroom and continue to simmer until reduced

5. 5

   Add remaining broth, ketchup, liquid smoke, and Nori and mix well

6. 6

   Continue simmering while making Cream Sauce

7. 7

   --- Dairy Free Cream Sauce ---

8. 8

   Boil cauliflower florets in cold water until softened - about 5-10 minutes

9. 9

   Add cauliflower to blender along with drained cashews

10. 10

    Add remaining sauce ingredients to blender and blend on high until smooth

11. 11

    --- Potato Mushroom Chowder ---

12. 12

    Once veggies in soup base are soft and tender, stir in cream sauce

13. 13

    Mix well while stirring in the Lemon Juice

14. 14

    Whisk Cornstarch and water to make a slurry and add to soup to thicken

15. 15

    Garnish with Parsley