Cream of Fresh Vegetable Soup

Park Ridge Cardiology
50 Hospital Dr, Suite 3-B
Hendersonville, NC 28792

1 ½ cups chopped, fresh vegetable (peas, broccoli, asparagus, etc.)

1 Tbsp olive oil

½ cup diced onion

¼ cup diced celery

¹/₈ cup shredded carrot

²/₃ cup diced fresh vegetables (same as selected above)

4 cups water

²/₃cup raw cashews

2 Tbsp chicken style seasoning

1 tsp salt

½ tsp onion powder

¼ tsp celery salt

Steam 1 ½ cups vegetables in a small amount of water until cooked.
Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
Pour olive oil in the bottom of a 2-wuart saucepan and sauté onion, celery and carrot.
Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and ²/₃cup of chopped fresh vegetables. Simmer for 5 minutes.
Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy. Slowly add to soup and bring to a boil.
Serve!

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