I've been making this soup often for over a year now. It requires almost no effort and is incredibly delicious.
If you whisk 1/4 cup of gluten-free flour into the veggie stock before adding it to the pot, you've got the best gravy on earth (just ask my Thanksgiving guests).
In a large saucepan, sauté the onions and garlic in the olive oil. Add the mushrooms once the onions are transparent. Sauté until the mushrooms are reduced in size. Add veggie broth, herbs, and sherry. Reduce heat and simmer for 20 minutes. Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy. Return to pot, season with salt and pepper to taste. Heat for five more minutes until slightly thickened.
Fuel your workouts with Cistrus Lemon Pre-Workout Protein Bites! Packed with almond butter, oats, and Sunwarrior’s Pre-Workout for Her and Protein, they’re a tasty energy boost!
Soft, chewy vegan ginger molasses cookies with a festive twist! Made with Warrior Blend Gingerbread Protein for extra holiday flavor and plant-powered goodness.
Zesty and hearty, Ginger Lentil Soup blends fresh ginger, aromatic vegetables, and rich tomato broth for a comforting, flavor-packed bowl that soothes the soul.