INGREDIENTS: 1 cup cashews, soaked for 2 hours 4 cups vegetable broth 1 red bell pepper, diced 2 cups mushrooms (e.g. button, shiitake, cremini), sliced 1 cup cabbage, chopped 1 medium carrot, diced 1 celery stalk, diced 1 medium zucchini, diced 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon smoked paprika powder 1/2 teaspoon cumin powder 1/4 teaspoon freshly ground black pepper Salt to taste 2 tablespoons fresh lemon juice 2 tablespoons fresh cilantro or parsley, chopped

METHOD: 1-Drain and rinse the soaked cashews. Blend them with 2 cups of vegetable broth until smooth and creamy. Set aside.

2-In a large pot, heat olive oil over medium heat until shimmering. Add the chopped cabbage and sauté for 3–4 minutes until it starts to soften.

3-Add the diced carrot and celery; cook for another 3–4 minutes.

4-Add the red bell pepper, mushrooms, and zucchini. Cook for 5–6 minutes, stirring occasionally.

5-Stir in the dried thyme, smoked paprika powder, cumin powder, and freshly ground black pepper. Cook for another minute to release the flavors.

6-Pour in the remaining 2 cups of vegetable broth and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.

7-Optional: For a creamier texture, remove about 2 cups of the vegetable mixture – particularly zucchini, carrots, and cabbage – and blend until smooth. 1Return the blended portion to the pot and stir to combine.

8-Add the cashew cream to the pot and stir well. Simmer for another 5 minutes, stirring occasionally.

9-Taste and adjust salt if needed.

10-Remove from heat and stir in the fresh lemon juice.

11-Serve hot, garnished with chopped fresh cilantro or parsley.