Soup - Salmon Chowder

By BlueSchmoo

Ingredients

• 2 cups Raw Cashews
• 1 cup Water (used for soaking, then drained)
• 1 cup Water (to puree with the soaked cashews)
• 2 Carrots (thinly sliced)
• 1 tablespoon Earth Balance Vegan Margerine (or sub regular butter)
• 1/2 Sweet Onion (diced)
• 2 tablespoons Minced Garlic
• 1 Sweet Potato (peeled & cubed)
• 2 tablespoons Parsley (diced)
• 64 ounces Chicken broth
• 4 tablespoons Nutritional Yeast Flakes
• 3/4 pounds Wild Salmon

Details

Adapted from noshandnourish.com

Preparation

Step 1

1. Ahead of time, soak your 2 cups of cashews in 1 cup of water for 3 hours. (use hot water to cut time in half), After soaking, drain the water out of the soaked cashews and discard.

2. Add 1 cup of fresh water in with the soaked cashews and puree them with an immersion stick blender... then set aside. (If you don't have immersion blender a quality high powered blender may be used)

3. In a large stockpot, saute thinly sliced carrots, garlic, onion, and butter for approximately 5 minutes, or until onion is softened and slightly browned. Add in diced sweet potato and saute for an additional 5 minutes. Potatoes should not get brown. Add in all remaining ingredients except for the salmon.

4. Bring mixture to a boil, then reduce heat to medium to simmer for approximately 10 minutes. Potatoes should be softened. Add in thawed wild salmon. The boiling soup will cook it in about 8 minutes. Once salmon is cooked through, use a fork to flake it into small pieces.

Serve with a nice french bread (optional).