Creamy Loaded Veggie Soup

Ingredients

For the cream base:

• 1 small head of cauliflower roughly chopped

• 1 cup cashews

• 2 TBS rice vinegar (any vinegar will work)

• 1/2-1 cup water (you want it to blend but to have a thick, creamy consistency)

• 1 TBS miso paste

• 3 TBS nutritional yeast

• 3 TBS nutritional yeast

• Salt and pepper to taste

For soup:

• 1 onion, chopped

• 3 carrots, shredded

• 4 celery stalks, chopped

• 4 cloves garlic, chopped

• 2 cups broccoli, chopped

• 2 cups potatoes, chopped

• 1 cup corn

Add to soup base:

• 1 cup dry lentils

• 4 cups water

• Veggie or bullion of choice to taste

• 2 tsp oregano

• Salt and pepper to taste

Directions

Cream base:

1. Add cauliflower, cashews & vinegar to a medium pot with about a cup of water, cover, and let cook until the cashews and cauliflower are soft.

2. Transfer to a blender and add miso paste and nutritional yeast. Blend until creamy consistency.

Soup:

1. Add all veggies & soup ingredients to pot. Mix well.

2. Add cream base, mix well.

3. Serve with sourdough.