Realizations Inc

My Aunt Lois served the precursor of this soup one evening for supper. It was so tasty I was reluctant to eat anything else! I experimented with the recipe until I achieved a taste I’d been craving for a long time—corn chowder made without dairy products. Here it is. I hope you enjoy it as much as I do!

Ingredients:

• 6 cups water
• 3 medium potatoes, peeled and diced
• 3 medium white onions, peeled and diced
• 3 medium carrots, peeled and sliced
• 2 cups frozen petite corn
• 1 Chinese cabbage (size of a grapefruit) finely sliced
• 2 Tbsp Chicken Seasoning (or vegetarian equivalent as in broth mix)
• 1/2 tsp Summer Savory
• 1/2 Tsp Sea Salt
• Pepper to taste, if desired

Combine all ingredients in a large soup pan and bring to a boil.

Turn heat down and simmer until ingredients are cooked and soft.

Place in blender: 2 cups rice milk (I use original rather than vanilla flavored) and 1 scant cup raw cashews. Blend until smooth.

Add to soup mixture and heat but do not bring to a boil again. Serve and enjoy.