Step 1

Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe.

Step 2

Heat 2 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.

Step 3

Move vegetables to the side of the pot and add ground beef with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up meat with a spatula, until nicely browned.

Step 4

Add potatoes, tomato paste, paprika, dried parsley, and nutritional yeast and cook 2-3 minutes more – stirring often. Add 2 cups of the broth to the pot, scraping up any stuck-on bits and bring to a simmer.

Step 5

. Drain and rinse the soaked cashews. Transfer to a blender with 2 additional cups of broth and coconut aminos and blend on high speed until silky smooth and no lumps or small pieces remain. Add to the soup pot and stir to combine. Bring back to a simmer, reduce heat to low, and cover. Gently simmer for 15-20 minutes, stirring occasionally – until potatoes and veggies are tender and soup has thickened slightly. Soup can be thinned with a little additional broth if desired.

Step 6

Just before serving turn off the heat and add frozen peas. Stir to combine. Cover and let sit for a minute or two until the peas are bright green and warm. Season to taste with salt and pepper and serve, topped with fresh parsley if desired.