Melt vegan butter on medium heat
1
Add celery, onion and carrot
2
Sautée 5 minutes
3
Add flour and dried parsley and stir. Cook 2 mins
4
Add potato, salt, broth and cashew milk
5
Stir and bring to a boil for 2 mins. Then reduce heat, cover and simmer 25 mins
6
Once simmered, boil uncovered another 2 mins
7
Purée 1 cup of the soup
8
Stir back into the pot
9
And slurp up!
10
Full recipe on foodfaithfitness.com
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