Name: Creamy Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Ingredients: 1 cup raw cashews; 2 Tbsp. extra-virgin olive oil; 1 medium yellow onion, finely chopped; 1 cup diced celery; 12 oz. baby red potatoes, quartered (if larger, cut into bite-size pieces); 3 cloves garlic, minced; 2 tsp. dried oregano; 1 tsp. kosher salt; 3/4 tsp. cracked black pepper; 8-10 sprigs fresh thyme; 1 (1-lb.) bag mixed frozen vegetables (I use either a California Blend or Garden Blend); 1 (15-oz.) can chickpeas, rinsed and drained; 4 cups lower-sodium vegetable broth