Potato/Fennel Soup

From this blog

Ingredients:

• 4 celery stalks, diced
• 1 onion, diced
• 3 carrots, diced
• ½ fennel bulb, diced (optional)
• 5 cloves garlic, minced
• black pepper, to taste
• 1 teaspoon fennel seeds, ground
• 2 teaspoons salt
• 2 tablespoons Nooch
• 4-5 cups veggie stock
• 3 lbs red potatoes, peeled and chopped
• 2 bay leaves
• 1 medium green cabbage, sliced
• 
  
• 1. ½ cup water ½ cup cashews, soaked in water

• or
• 2. 1/2 cup Cannelloni and ½ cup almond milk

Instructions:

In a large soup pot, sauté the celery, onions, carrots, garlic, and fennel bulb (if using) over medium high heat. Adding a splash of veggie stock along the way to keep from sticking, repeat this process about 3 times.

Next, add in the black pepper, ground fennel, Stardust, bay leaves, and nutritional yeast to the pot. Add the remaining veggie stock and potatoes to the pot, ensuring the liquid meets the top of the potatoes. Bring to a simmer and allow to cook for about 5 minutes.

Then, slowly add the cabbage to the pot one handful at a time, stirring it in as you go. Add more veggie stock if needed so there is enough liquid to reach the top of the soup. Bring back to a simmer, cover, set to medium/medium-low, and allow to cook for about 20 minutes.

To prepare the optional cashew cream, blend the water and the cashews together.

OR beans the beans and almond milk together. Add the cashew/water mixture  or bean/milk mixture to the pot and mix well. To serve, grind on more black pepper if desired and enjoy!