I make a vegan soup (sorry no measurements), an idea I got from a friend. I cook a pot of veggies
(slices of carrot, diced onion, small chunks of zucchini, and a LOT of diced celery (doesn't have to
be a small dice). Season with quite a bit Tamari and pepper and cook till veggies are done. Then
take about half the veggies and puree them in a blender along with cashew nuts (I use about 1/2 a
cup, but the amt will depend on the amt of soup you are making). This will thicken the mix and also
be a source of protein. Take this mixtured and add to the pot of soup, mix well. If you want it
thicken you can remove some of the soup and put it back in the blender with more cashews. Taste for
seasonings. This is a very rich, thick, bisque/chowder like soup and really delicious. I used to
serve it to my non vegetarian friends and it was always fun telling them it didn't have any butter
or milk and no one could ever figure out what was causing it to be so thick and rich.
Regards, June