INGREDIENTS
4
Carrots, large
1
stalk Celery
1 clove
Garlic
1 lb
Mushrooms
1 cup
Onion
1 1/2 cups
Peas, frozen
1/2 tbsp
Rosemary, fresh
1/4 tsp
Sage, dried
2 tbsp
Tomato paste
1 1/2 cups
Vegetable broth
2 tbsp
Gluten free flour
1/2 tsp
Pepper
1/2 tsp
Salt
1
Salt and pepper
2 tbsp
Olive oil
1/2 cup
Cashew milk, unsweetened
1/4 cup
Ghee
1 1/2 lb
S. russet, yellow, or red potatoes, peeled and diced*