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This is a versatile recipe. You can use this in all your recipes that call for mushroom soup if you don’t use mushrooms.
2 med onions (or 2 Tbsp onion powder)
4 to 6 stalks celery, finely diced
8 cups water
1/2 cup raw cashews
4 cups soy milk
2 to 4 Tbsp cornstarch
2 to 3 Tbsp Golden Seasoning
1 tsp sea salt
In blender, place the cashews and enough water to just cover the cashews. Blend until smooth, add remaining ingredients, except celery, and blend again till creamy and smooth. Pour into saucepan and add celery, diced fine. Cook over medium heat until celery is tender. Serve. A gluten free soup.
Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes
Nutrition (per serving): 278.2 calories; 12.6g total fat; 0mg cholesterol; 912mg sodium; 674.8mg potassium; 29.3g carbs; 5.6g fiber; 5.6g sugar; 16.0g protein.
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