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Export 13 ingredients for grocery delivery
Step 1
In a large saucepan, add olive oil, onion and garlic and bring to medium high heat; stir shallots and let reduce for approximately 1-2 minutes.
Step 2
Add celery and continue cooking for 2-3 minutes (add another tablespoon of olive oil if you need to).
Step 3
Once celery has cooked down, cook ground beef – drain excess grease.
Step 4
Add chicken broth and potatoes.
Step 5
Bring to a simmer until potatoes are soft, but firm.
Step 6
Meanwhile, In high-powered blender, add cashews (drain first), almond milk, nutritional yeast and salt.
Step 7
Blend on high until smooth and creamy (use spatula to scrape down sides several times) approximately 4 minutes.
Step 8
Once the broth has been simmering for about 10 minutes, add your cashew sauce and start stirring to combine.
Step 9
Bring to a simmer and continue stirring – soup will thicken after a couple of minutes.
Step 10
Add lemon juice and pickle juice; stir to combine.
Step 11
Taste and add additional salt, as desired. (I added another 1/2 teaspoon).
Step 12
Serve and enjoy!
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