Garden Chowder

Sent to me by Christine Price. This one is a winner! 

Part 1

Combine and cook until carrots and celery are soft
1 chopped onion
6 stalks of celery diced
1/2 pounds chopped carrots
2 tsp basil
1 tbsp parsley

Part 2
Add to pot and cook until zucchini is tender
2-3 small zucchini diced bite sized
2 fresh tomato diced

Part 3
Add to pot and cook till hot
4 cups almond milk
2 cups water
2 tbsp lemon juice
1/2 lb frozen corn
cashew cream (see below)
Salt to taste (approx 1 tbsp)

Cashew Cream-Boil 1 cup cashews for 20 minutes and blend with 1/2 cup almond milk.