Health By Al

This soup has the most amazing flavor, perfect texture in each bite, and looks beautiful too! This is the kind of soup where you get excited for the leftovers as your eating because you can’t wait to eat it again!

Ingredients: Serves 4

• drizzle of olive oil
• 1 red onion, diced
• 10-12 baby red/gold potatoes (2 cups chopped)
• 1 large carrot, peeled and chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 Tablespoon paprika
• 1/4 cup sun-dried tomatoes
• 1 can white beans, rinsed and drained
• 6 cups vegetable broth (split, save 3/4 cup for later)
• 17 oz. potato gnocchi
• 2 cups spinach
• juice of 1 lemon
• 3/4 cup saved vegetable broth
• 3/4 cup raw cashews

Directions:

1. Add the drizzle of olive oil to a large pot on medium heat. When warm, add the onion and cook 8-10 minutes until browned. Stir occasionally. Add a splash of water to deglaze the pan if it starts to stick.
2. Add the potatoes and carrot and cook an additional 5 minutes, stirring occasionally.
3. Add the garlic and spices (salt, oregano, paprika) and cook an additional 1-2 minutes.
4. Add the sun-dried tomatoes, white beans, and vegetable broth (except 3/4 a cup-save for later to make the cashew cream) and bring the soup to a boil and then down to a simmer. Let it simmer until the potatoes can easily be pierced with a fork.
5. Add the potato gnocchi and cook until it floats, or as directed on package (usually just 3-4 minutes). Stir in the spinach until wilted.
6. Add the lemon juice.
7. Blend the saved vegetable broth and cashews in a high speed blender until smooth to make cashew cream. Stir into the soup. Enjoy!