Creamy Vegetable Soup
This velvety vegan vegetable soup is a one-pot wonder designed for ultimate comfort. Using creamy blended cashews as a dairy-free base, it combines hearty red potatoes, protein-rich chickpeas, and a convenient medley of garden vegetables. Seasoned with fresh herbs, this nutrient-dense meal is an excellent alternative to classic cream-based soups.
Instructions
- 1
Soak raw cashews (1 cup) in hot water (2 cups) while you prepare the soup base.
- 2
Heat extra-virgin olive oil (2 tbsp) in a Dutch oven. Sauté yellow onion (1 medium) and diced celery (1 cup) until soft, about 6 minutes.
- 3
Add baby red potatoes (12 oz), garlic (3 cloves), dried oregano (2 tsp), and fresh thyme (10 sprigs). Cook for 5 minutes, stirring frequently.
- 4
Stir in mixed frozen vegetables (1 lb), chickpeas (15 oz), kosher salt (1 tsp), and cracked black pepper (0.75 tsp).
- 5
Pour in lower-sodium vegetable broth (4 cups) and bring to a boil. Simmer partially covered for 25 minutes until potatoes are tender.
- 6
In a blender, process the soaked cashews and their liquid until smooth. Stir into the soup and simmer uncovered for 10 minutes to thicken.
- 7
Discard thyme sprigs and serve hot.
Nutrition Facts
Per portion