Celery Cashew Soup

I started cooking today and made this soup ahead of time to put it in the freezer for Thursday. (Picture will come on Thursday). I ended up making a lot of changes to the original recipe I found in the cookbook. It was really easy and got the thumbs up from my husband!

Shopping Cart:

  • 2 bunches of celery (about 5 cups of cut up celery)
  • 3/4 cup of cashews
  • 1 Tbs. butter
  • 2 small potatoes
  • 3 cups of water
  • 1 cup of vegetable stock
  • 1 1/2 cups of brown rice
  • 1 cup of soy milk
  • salt and pepper to taste

Cut up the celery and saute it with a tablespoon of butter and the cashews until the nuts are browned. Add in the potato, water & vegetable stock and simmer for 25 minutes. Take off the heat and add the soy milk before mixing the soup in the blender. After the soup is mixed, add in the brown rice, salt and pepper. Enjoy!

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Filed under Dinner Menu: Cena

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