- Serves: 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 140 cal
- 8g fat (1g sat)
- 0mg chol
- 790mg sodium
- 17g carb
- 3g fiber
- 5g sugars
- 5g protein
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 2 large or 3 medium onions, diced
- 1 teaspoon sea salt
- 1 russet potato, diced
- 2 ribs celery, diced
- 1 large carrot, diced
- 4 cups vegetable stock, chicken stock or water
- 2 tablespoons cashew butter
- 2 tablespoons tamari (soy sauce)
- 3/4 pound mushrooms, sliced
- 1/2 cup fresh basil leaves, finely chopped
- Freshly ground black pepper
- 1 teaspoon apple cider vinegar
Directions
In a 4-quart pot over medium heat, heat
1 tablespoon oil; add onions
and salt. Reduce the heat to low, cover and simmer, stirring occasionally, until
onions cook down and caramelize, 15 to 20
minutes.
Add potatoes, celery, carrots and
stock to the mixture, cover, and simmer until
potatoes are soft, 15 to 20 minutes.
Let soup cool slightly, then puree in small batches in a blender with
cashew butter and tamari, blending until
smooth. Return soup to the pot. (Alternatively,
you can add cashew butter
and tamari to the soup and puree it with an
immersion blender.)
In a large skillet over medium heat, heat
remaining 1 tablespoon oil. Add
mushrooms and sauté until soft, 3 to 5 minutes.
Stir sautéed mushrooms, basil and
pepper into the blended soup. Taste and
add vinegar and additional salt if needed to
bring up the flavor.
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