EGG-FREE, VEGETARIAN (IF USING VEGETABLE BROTH)
This hearty potato soup is a version of my mom’s special recipe. After years of looking forward to having it when I visited home (and begging for the leftovers), I finally had her write it down for me. It’s now our favorite soup to make in bulk because it stores great in the freezer, making busy nights a breeze.
Makes 8 to 10 servings
Prep time: 30 minutes (not including broth), plus more to soak the cashews
Cooking time: 30 minutes
1 cup raw cashews
Filtered water
8¼ cups Homemade Bone Broth
1 tablespoon coconut oil or ghee
1 medium sweet onion, diced
4 garlic cloves, minced
¾ cup chopped white mushrooms
1 orange or red bell pepper, diced
2 carrots, finely diced
2 celery stalks, finely diced
Pinch of sea salt
Pinch of freshly ground black pepper
1 medium sweet potato, peeled and chopped
½ pound small white potatoes, chopped
1 (14.5-ounce) can diced tomatoes, with their juices
Spices
1 tablespoon paprika
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly ground white pepper
1. Place the cashews in a bowl and cover with filtered water. Soak for at least 2 hours and up to 12 hours. Drain the cashews and rinse well.
2. Place the cashews in a high-speed blender with 1¼ cups of the broth and blend until very smooth, 45 to 60 seconds (or longer, if you’re not using a high-speed blender). Set the cashew cream aside.
3. In a large soup pot, melt the coconut oil over medium heat. Add the onion and garlic and cook until just soft, 3 to 4 minutes.
4. Add the mushrooms, bell pepper, carrots, celery, salt, and black pepper and cook until the vegetables start to soften, 4 to 5 minutes. Add the sweet potato, white potatoes, tomatoes with their juices, remaining 7 cups broth, cashew cream, and spices. Bring the soup to a boil, then reduce the heat to maintain a simmer and cook uncovered until the vegetables are soft, about 20 minutes.
5. Ladle the soup into bowls and serve warm. Store leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.