Meanwhile, sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
Add 3 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
Meanwhile, saute the mushrooms, carrots, celery, rest of the salt, thyme and other ½ cup of the onions with a drizzle of oil (or broth) until the mushrooms have released their liquid and all veggies are softened. About 8-10 minutes.
Add the blended soup back into the pot with the rest of the broth and mix well. Add more broth if you prefer a thinner texture.
Bring to a simmer. Add in the greens if using. Then mix in the cooked rice.
Taste and add more salt if needed.
After the greens have wilted, serve!
Notes
If you want this hearty then use ¾ cup rice. If you don’t want as much rice then only use ½ cup. I tried both ways and either works!
If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
Adjust the amount of cashews for how creamy you prefer it. ½ cup gives you a good creaminess but 1 cup makes it ultra rich.