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Categories:
extra-virgin olive oil onion celery carrots russet potatoes cauliflower bay leaves thyme oregano vegetable broth corn kernels cashews nutritional yeast salt
Viewed: 24 - Published at: 6 years agoIngredients
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 3 ribs celery, finely chopped
- 3 carrots, finely chopped
- 4 pounds russet potatoes, peeled and finely diced
- 1 head cauliflower, cut into bite-size pieces
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 quarts vegetable broth
- 8 cups fresh corn kernels, divided
- 1 cup cashews
- 1/3 cup nutritional yeast
- salt and ground black pepper to taste
Method
- Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more.
- Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves.
- Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.
