Cream of Celery Soup

Yield: 5 servings Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:

1 cup celery with leaves

1 large onion, diced

2 cloves garlic, diced

1 cup water 3 Tablespoons nutritional yeast

1 Tablespoon seasoned salt

1 teaspoon onion powder

¼ teaspoon nutmeg

¼ teaspoon dried thyme 1 cup raw cashews

1 15-ounces can artichoke hearts

2 cups water

1/2 teaspoon salt

2 teaspoons lemon juice 1 cup water

1/4 cup fresh parsley

Directions:

Dice celery, onion, and garlic and place in soup kettle.

Cook in 1-cup of water over medium-high heat until onions are clear. Reduce heat to simmer. Add seasonings and put lid on kettle. In a blender combine cashews, artichoke hearts with liquid, water, salt, and lemon juice and blend until creamy smooth. Pour blender mixture into soup kettle and stir. Increase heat to medium high, stirring constantly until thickened or to desired temperature. If thinner soup is desired, add more water. Use a hand blender to puree soup or leave it with some texture.

Add parsley just before serving.

Nutritional Facts per 1-cup: Calories 172 Fat 8 g Sodium 473 mg Carbohydrates 17 g Fiber 4 g Protein 8 g Calcium 72 mg Iron 2 mg Potassium 332 mg Phosphorus 189 mg

Grocery List: _____ celery _____ sweet onion _____ fresh garlic _____ Celtic salt _____ nutritional yeast _____ onion powder _____ seasoned salt _____ nutmeg _____ thyme _____ raw cashews _____ 15-oz. can artichoke hearts _____ fresh lemon _____ fresh parsley

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