with corn, potatoes, and cauliflower. The ultimate cozy,
soup perfect for a cool-weather lunch.
packed with veggies,
: Place cashews in a small bowl and cover with water to soak.
: Warm oil in a large pot. Once hot, add onion, celery, carrot, and cauliflower. Sauté for 5-7 minutes.
: Add garlic and cook for another minute. Add potatoes, corn, and broth and bring to a boil.
: Reduce heat to low and simmer uncovered for 20 min, or until potatoes are tender.
: Drain and rinse cashews. Blend with 1 cup water in blender or Nutribullet until very smooth.
: Stir in salmon. If using fresh, cook for ~5 min. Remove pot from heat. Stir in cashew cream, dill, salt, pepper, and lemon juice.
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