Gluten-Free, Vegan, Serves 5

• 1 cup raw cashews
• 2 Tbsp olive oil
• 1 medium yellow onion minced
• 12 ounce baby potatoes quartered
• 1 cup celery diced
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp sea salt
• 9 sprigs fresh thyme
• 1 tsp fresh cracked black pepper
• 1/2 tsp fresh rosemary finely chopped
• 1 pound mixed frozen vegetables
• 15 ounce can chickpeas rinsed and drained
• 4 cups low sodium vegetable broth

Directions:

Soak the cashews in 2 cups of hot water while you make the rest of the recipe. Heat the oil in a Dutch oven over medium heat. Add the onions and celery; cook for 5 minutes or until softened. Next, add the potatoes, garlic, oregano, salt, pepper, thyme, and rosemary. Cook for another 5 minutes. Stir in the frozen vegetables and chickpeas. Add the broth and bring it to a boil, making sure to stir scrapping the bottom of the pan. Reduce the heat to medium-low and simmered covered for 20-25 minutes or until the potatoes are tender. Transfer cashews into a blender on high until smooth. Pour the cashew mixture into the soup and simmer for an additional 8-10 minutes. Remove thyme stems, season to taste, and blend if desired.