Pot Pie Soup
Categories: Main Dishes
Meal: Dinner
Ingredients
2 tablespoons of olive oil or broth , 1 onion diced- approximately 1 cup, 3 carrots sliced- approximately 1 cup, 3 stalks of celery – approximately 1 cup, 5-6 cloves of garlic minced, 3 pounds of red potatoes diced, 2 cups vegetable broth (plus more depending on how you like the consistency of your soup), 1 can of coconut milk, 1 cup raw cashews, 1 tablespoons of fresh thyme – I use lemon thyme from our garden, 1 1/2 teaspoons of fresh Sage, Salt and pepper to taste, Parsley for garnish
Directions
Heat 2 tbsp. of oil or a small amount of broth in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. As the mixture is cooking if it starts to stick add a little broth as needed to avoid burning. Add the potatoes, vegetable broth, sage and thyme to the pot and stir well. Bring to a boil and simmer until the potatoes are fork–tender. Meanwhile, make your cashew- coconut cream by draining the water off the cashews that have been soaking and placing them into your blender. Next shake the coconut milk to mix the cream with the liquid portion and add the contents of the can to the blender. Blend the combination until you reach a smooth creamy consistency. Once your potatoes are fork ready add the coconut cream to the soup and stir well. Finish with salt and fresh cracked pepper to taste. Notes: There is a lot of room for adjustments to the soup- feel free to get creative! I often add peas, mushrooms or other veggies like spinach or kale If you are adding mushrooms sauté them with the carrots, onions, garlic and celery If adding green leafy veggies or peas add them when you put in the coconut cashew cream as they will not need much time to cook