Notes: I’m not big on soup and Nova’s not big on cauliflower but we both thought this was great. I didn’t mash the vegetables and left them chunky. Serves 3 to 4.

Ingredients:
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups vegetable broth
2 Tbsp cashew or peanut butter
2 Tbsp low-sodium tamari
sea salt and cracked pepper to taste

Directions:
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don’t burn on the bottom of the pot.

Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft–about 20 minutes. Add the cashew or peanut butter and tamari.

Mash with a potato masher (or an immersion blender) until the soup is mostly smooth, with some chunks. Season with cracked pepper and sea salt to taste.

Variations:
Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving.

Source: Not A Crazy Vegan.