Creamy Vegetable Soup

dishingouthealth.com

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1 cup raw cashews

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, finely chopped

1 cup diced celery

12 oz. baby red potatoes, quartered (if larger, cut into bite-size pieces)

3 cloves garlic, minced

2 tsp. dried oregano

1 tsp. kosher salt

¾ tsp. freshly cracked black pepper

8 to 10 sprigs fresh thyme

½ tsp. finely chopped fresh rosemary (optional)

1 (1-lb.) bag mixed frozen vegetables (I use either a California Blend or Garden Blend)

1 (15-oz.) can chickpeas, rinsed and drained

4 cups lower-sodium vegetable broth

Directions at dishingouthealth.com

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