2 cups cauliflower, chopped into bite size pieces
1 cup onion, diced
1 cup bell pepper, diced (red, orange or yellow)
½ cup celery, finely diced
1 cup chopped mushrooms
2 teaspoons garlic, minced
4 cups low-sodium vegetable broth or stock
3 cups canned navy beans (or any white beans), drained and rinsed
2 cups green zucchini, diced
1 cup frozen corn kernels
1 can diced green chilies, undrained
¼ cup unsweetened non-dairy milk
1½ teaspoons cumin
1 teaspoon garlic
1 teaspoon onion
½ teaspoon hot sauce
½ teaspoon salt
¼ teaspoon black pepper
1/3 cup raw cashews soaked in hot water for 10 minutes
1 Tbsp. nutritional yeast
Heat a stockpot over medium heat then add the cauliflower, onion, mushrooms, bell pepper, celery and garlic. Sauté for 15 minutes, stirring occasionally and adding a splash of water if they stick to the pot. Remove about ½ the vegetables and put them in your blender along with the drained cashews and nutritional yeast. Blend until smooth. Set aside. Stir in the remaining ingredients then simmer until the cauliflower is tender, stirring occasionally, about 10 minutes. Add the blended mixture back to the pot and stir to combine. Enjoy!!!
