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Cream Of No Chicken Soup
Prep Time: 08:15
Cook Time: 00:30
4 cups veggie broth (homemade or from a carton. if using stock from a carton, look for low-sodium)
2 tablespoons olive oil
4 garlic cloves, minced
8 oz (about two cups dry) pasta, mini-shells, elbows, or bowtie (i prefer whole wheat pasta)
1 tsp dried rosemary
1 tsp sage
1 tsp thyme
pinch of turmeric, for color (optional)
salt and pepper, to taste
red pepper, to taste (optional, for heat)
1 cup cashews
1 cup water
1Place cashews in a bowl of water and let them soak for at least 3 hours (preferably overnight)
2When cashews are done soaking and you are ready to cook, prepare pasta according to package instructions. Drain and set aside.
3Cut the root and dark green top off of the leek, and then cut in half length-wise. Rinse each half under running water, separating the leaves as you go to rinse out any dirt stuck inside. Cut into thin slices and set aside.
4In a large stock pot heat olive oil on low and add minced garlic and the sliced leek. Cook until garlic is fragrant, about two minutes.
5Add rosemary, sage, and thyme and cook for another minute.
6Add veggie broth and keep heat on low.
7Drain the water from the cashews and place them in a high-speed blender or food processor to make your cashew cream. Add 1 cup water and blend until completely smooth. Blending time will vary based on what type of blender/processor you are using. Scrape down sides as needed. Once smooth, add half of the cream to the pot and stir. Add the rest in small amounts until you have a thick, creamy texture. For a lighter soup, add less cream, and for a creamy, dreamy soup add all of it!
8Add a bit of turmeric for a nice yellow color (optional)
9Add the cooked pasta to your pot and stir. Taste test and adjust spices, salt, and pepper to taste.
10Serve with crackers or freshly baked bread.