¾ cup raw cashews, soaked 2 tbsp extra virgin olive oil 1 medium onion, diced 3 stalks celery, diced (1 heaping cup) 2 large carrots, diced (1 heaping cup) 1 red bell pepper, diced 2 cloves garlic, minced 2 medium potatoes, peeled and chopped (2 cups) 1 cup corn kernels 4 cups vegetable broth 1 lb boneless skinless wild salmon fillet, cubed ¼ cup fresh dill, minced 1 tsp salt (more to taste) Freshly ground black pepper Big squeeze of fresh lemon juice

Place cashews in a small bowl and cover with water. Set aside to soak. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, carrot and bell pepper plus a pinch of salt and pepper and cook for about 5-7 minutes, stirring often, until the vegetables soften. Add garlic and cook for another minute. Add potatoes, broth and corn and bring to a boil. Reduce heal to low and simmer uncovered for 20 minutes, or until potatoes are fork tender. Add salmon and cook for a few minutes, or until just cooked through. Remove pot from heat. Drain and rinse cashews. Blend with 1 cup water in a high-speed blender or Nutribullet until completely smooth and creamy. Stir into soup along with dill, salt, and pepper to taste. Add a big squeeze of lemon juice to bring it all together and enjoy!