A big pot should be heated to medium-high with a few ta

blespoons of premium olive oil. About 5 minutes later, add the onion and celery and continue to cook while stirring. When all the veggies are tender and beginning to brown, add the mushroom slices and simmer for a further four minutes.

Cook for one more minute after adding the minced garlic.

Add the thyme and rosemary, along with the potato, carrots, and celery.

Add the turkey tail powder and vegetable stock after the veggies have cooked for about a minute. Salt and pepper the soup after adding the soy sauce and stirring.

Bring to a boil, then lower the heat so it simmers. Until the potato is delicate enough to pierce with a fork, give the saucepan 20 to 30 minutes to bubble away.

Take the potato out of the broth and put it in a powerful blender.

The cashews and sufficient liquid to operate the blender should then be added.

Blend until smooth, then add back to the soup pot. Taste it (be careful, it's hot) and add the necessary amount of seasoning.

The soup pot should be taken off the heat and either divided between bowls or allowed to cool before storing in the refrigerator.

Serve alongside crusty bread.