This soup incorporates celery, carrot, potato, and cauliflower. It gets its creamy base from blending part of the soup with cashews and nutritional yeast
In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes.
Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)
Serve with crunchy chickpeas and fresh basil!
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