Cashew Jalapeños Veggie Soup

Ingredients

2/3 raw cashews

5 cups veg broth

2 Tbsp extra virgin olive oil

1.5 cups diced onion

1 cup diced celery

6 large garlic cloves minced

3 large or 4 medium sized mild jalapenos, seeded and minced. 1 heaping cup

1 cup diced fresh tomato (I used canned)

2 cups diced peeled sweet potato

2.5 tsp oregano

2.5 tsp cumin

2.5 tsp chili powder

3 Tbsp tomato paste

3 cups spinach or kale

2-3 tsp white wine vinegar

I added can of white beans, spinach and the vinegar at the end.

Directions

Place cashews in small bowl and cover with bowling water. Let soak for 1 hour then drain
Put cashews in blender and add the broth, blend till smooth.
In large pot add oil and turn to med heat. Add the add celery onions garlic and jalapeño in that order. Stir to coat with oil. Sauté for 6-7 minutes.
Add tomatoes, sweet potatoes and spices, cook for a few minutes until fragrant.
Add cashew stock and tomato paste, add S&P to taste
It will look foamy, turn heat to high and bring to a boil.
Return heat to medium, stir, then cover and gently simmer stirring occasionally for 16-20 minutes until veggies are fork tender.
Last 5 minutes add spinach and stir.
Remove from heat add vinegar to taste. Sprinkle with smoked paprika and garlic powder to serving bowl full of soup.

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