Ingredients
Scale
Cashew Milk:***
- 1 ½ cups warm water
- ½ cup raw cashews
Other Ingredients:
- 2 Tablespoons ghee
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 4 ounces button or baby bella mushrooms, diced
- 1/3 cup coconut flour
- 4 cups organic chicken stock
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, peeled & diced
- 1 cup chopped asparagus
- 1 teaspoon Italian seasoning (check labels!)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Combine water and cashews in a bowl and let soak for an hour. Once soaked, pour both cashews and water into a blender or food processor and blend until smooth. Pour mixture through a sieve and discard cashew pulp. Set cashew milk aside.
- Heat ghee in a large stockpot over medium-high heat until melted. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the coconut flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and cashew milk, stirring frequently. Stir in the chicken, potatoes, asparagus, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally. Then reduce heat to medium-low, and continue simmering the soup for 15-20 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- ***If you are pressed for time you can use 1 1/2 cups approved cashew milk, almond milk or light coconut milk in place of the homemade cashew milk