Chipotle-Potato Wild Rice Soup Recipe - Forks Over Knives

Ingredients

• ⅔ cup raw cashews
• 1 cup unsweetened, unflavored plant-based milk
• 3 tablespoons lime juice
• 2 tablespoons nutritional yeast
• 1 tablespoon chopped canned chipotle pepper in adobo sauce
• ½ teaspoon sea salt
• 8 cups low-sodium vegetable broth
• 1⅓ cups dry wild rice, rinsed and drained
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon ground cumin
• 14 oz. yellow or red potatoes, cut into ¾-inch pieces (about 3 cups)
• 2 cups small cauliflower florets (½- to 1-inch size)
• 1 fresh poblano chile, chopped (see tip, recipe intro)
• Lime wedges (optional)