Creamy Veggie Rice Soup

Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.

Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.

Add 3 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.

Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.

Meanwhile, saute the mushrooms, carrots, celery, rest of the salt, thyme and other ½ cup of the onions with a drizzle of oil (or broth) until the mushrooms have released their liquid and all veggies are softened. About 8-10 minutes.

Add the blended soup back into the pot with the rest of the broth and mix well. Add more broth if you prefer a thinner texture.

Bring to a simmer. Add in the greens if using. Then mix in the cooked rice.

Taste and add more salt if needed.

After the greens have wilted, serve!