Creamy Vegan Cashew, Potato & White Bean Soup with Mixed Vegetables

Directions

1. Bring the broth to a boil in a medium saucepan over high heat, then cover to keep it hot.
2. Rinse the produce and pat it dry, and have them ready for chopping.
3. Place the cashews in a small bowl and pour hot broth over them to soak for about 15 minutes.
4. In a separate bowl, mince the garlic and finely dice the onion; set aside.
5. Peel and dice the carrot, trim and dice the celery; add them to the bowl with the onion and garlic.
6. Dice the potatoes, then add them to the bowl along with the corn and peas.
7. Heat oil in a pan over medium heat, then add the onion, garlic, carrot, and celery; cook, stirring occasionally, until the vegetables begin to soften (about 6–7 minutes).
8. Strip thyme leaves from the stems and set aside the leaves for garnish; add the broth, half the thyme, and the spices to the pan.
9. Drain and rinse the beans, then add them to the pan.
10. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 8–10 minutes.
11. Transfer the cashews and soaking liquid to a blender and blend until smooth to form a cashew cream.
12. Pour the cashew cream into the soup and stir to combine; simmer gently, stirring occasionally, until the soup thickens, about 5–7 minutes.
13. Ladle the soup into bowls and top with the remaining thyme for a final touch.