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

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 cup s vegetable broth 1 lb boneless skinless wild salmon fillet, cubed 1 tsp salt (more to taste)

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!