Potato Soup

• 1 chopped onion
• 2 crushed cloves of garlic
• 2 chopped celery stalks
• 6 c water (approx)
• 3-4 potatoes, raw and cubed
• 2 T nutritional yeast flakes
• 1 ¹⁄₂ t celtic sea salt
• 1 t celery salt powder
• ¹⁄₂ c raw cashews
• 3 T flour
• ¹⁄₄ c freshly chopped parsley

Saute onions garlic and celery in a little water. Add potatoes, seasonings and enough water to cover. Simmer until soft. In blender, process raw cashews with 1 c hot water until smooth and creamy. Add potatoes and flour and blend. Return to stove and cook soup until thickened.

Source: Back to Eden Vegetarian Recipes, compiled by Kaye Sehm. Purchase a copy of this recipe book in our online shop.