Winter Vegetable Soup | Circa 1980s | Veganized 2024

This is a veganized version of the soup I began making in the 1980s. The original contained butter, heavy cream and chicken broth. This vegan-friendly rendition is every bit as flavorful as I remember it.

Note: A heavy pot with a well-fitted heavy lid such as Le Creuset works best.

Ingredients
* 1 large yellow onion, cut into medium chunks
* 2 large leeks, cut into julienne strips
* 1 large celery stalk, halved lengthwise & sliced
* 3-4 carrots, cut into julienne strips
* 1 large red potato, peeled and cubed
* 3-4 white mushrooms, thinly sliced
* I tbsp mushroom powder
* 2 large bay leaves
* 1/8 tsp white pepper, optional
* Freshly cracked black pepper to taste
* 1 quart veg stock or broth
* 1/2 cup raw cashews + 1/2 cup water

Method
1. Add the onion to a pot fitted with a heavy and well-fitting lid and cook on medium heat until a sizzle can be heard, then turn the heat to low. Add the carrot, celery & potato, cover and allow to cook undisturbed for several minutes.
2. Remove the lid and give the mixture a good stir. If things are sticking or starting to burn add a splash of water to deglaze the pot. No worries if some glaze remains. The bits will deglaze while the soup simmers, adding yummy flavor.
3. Add the bay leaves, veg stock/broth. Cover with the lid slightly ajar and simmer over low heat until the potato and carrot is tender.
4. While the soup simmers, add the cashews and 1/2 cup water to a high powered blender and process on high until the mixture thickens and emulsifies — about 5 minutes.
5. When the soup is almost done, add cashew cream and stir gently until well combined. Add the mushrooms, then bring to a gentle simmer for about 2-3 minutes. Remove the bay leaves, add cracked black pepper and optional white pepper. Plate and enjoy!