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Creamy (vegan) Vegetable Soup

 
 

Dairy Free. Gluten Free. Vegan

Creamy without cream! This is the magic of cashews, which are soaked and added to the recipe for a hearty and healthy soup. This is a great way to use up any remaining vegetables you may have in the fridge, so feel free to use whatever you’ve got on hand. 

Serves 4-6

Ingredients:

  • 1 cup raw cashews

  • 2 tbsp extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 cup celery, chopped

  • 1 cup carrots, chopped

  • 2 cup broccoli, cut into bite size pieces

  • 3 tsp tried oregano

  • 1 tsp dried marjoram (or thyme)

  • 1 tsp fresh rosemary, finely chopped

  • 1 tsp salt

  • Cracked Pepper, to taste

  • 12 oz baby red potatoes, quartered

  • 1 15oz. can of chickpeas, rinsed well & drained

  • 4 cups vegetable broth

  • 2-3 large handfuls of spinach

Directions: 

  1. Place cashews in a bowl with 2 cups of boiling hot water and soak while you prepare the remainder of the soup. 

  2. In a large pot, heat the oil over medium heat. Add the onions, garlic and celery and cook until soft, about 5 mins.

  3. Add the carrots, broccoli, oregano, marjoram, rosemary, salt and pepper and cook for another 5 mins. Add potatoes, chickpeas and vegetable broth. Bring soup to a boil and then reduce heat to medium-low, cover and cook for about 20mins or until the potatoes are tender. 

  4. Transfer cashews and soaking liquid to a blender and blend on high until smooth. Pour cashew mixture into soup, and let the soup simmer on medium-low, uncovered, until it starts to thicken. Approximately 8mins. In the last two minutes, add spinach. 

  5. Serve in bowls and feel free to garnish with fresh rosemary.  

*Tips:

  • Feel free to use whatever vegetables you have. Even a bag of frozen vegetables would work! 

  • Feel free to swap chickpeas for red or white kidney beans, cannellini beans, or your personal favourite.