Ingredients:

Soup

1. 2 red peppers (diced)
2. 4 cups broccoli (diced)
3. 1 onion (diced)
4. 1 cup water
5. ½ tsp garlic powder
6. ½ tsp basil

Cream Sauce

1. 1 cup raw cashews – washed and soaked
2. 2 cups water (to soak cashews)
3. 1 Tbs salt
4. 2 tsp onion powder
5. ½ tsp garlic powder
6. 1 tsp turmeric
7. 1 tsp parsley flakes
8. ¼ tsp celery salt
9. ¼ tsp Italian seasoning
10. 2 Tbs cornstarch

Directions:

1. Cook vegetables and seasonings until tender in a medium sized soup pot while preparing cream sauce
2. To make cream sauce, blend raw cashews and water until very, very smooth then add all the cream sauce seasonings and blend again
3. Pour the cream sauce in with the vegetables and add 2½ cups water to the blender. Swish it around to clean out the blender and then add to the soup pot.
4. Bring soup to a second boil, stirring constantly to keep from lumping.
5. As soon as soup thickens, remove from heat.