Description
Creamy Vegetable Soup (without cream) is a vegan and gluten-free favorite that comes together in one pot. Filled with fiber and plant protein, this hearty and healthy soup is pure comfort.
Ingredients
- 1 cup raw cashews
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 cup diced celery
- 12 oz. baby red potatoes, quartered (if larger, cut into bite-size pieces)
- 3 cloves garlic, minced
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- 3/4 tsp. cracked black pepper
- 8–10 sprigs fresh thyme
- 1 (1-lb.) bag mixed frozen vegetables (California Blend or Garden Blend)
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth
Instructions
1. Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare the remainder of the recipe.
2. Heat oil in a large soup pot or Dutch oven with a fitted lid over medium heat. Add onions and celery; cook 5 to 6 minutes, until softened.
3. Add potatoes, garlic, oregano, and thyme; cook 5 more minutes, stirring often.
4. Stir in frozen vegetables, chickpeas, salt, and pepper.
5. Add broth and bring mixture to a boil, scraping up any browned bits on the bottom of the pan.
6. Reduce heat to medium-low and simmer, partially covered, 20 to 25 minutes, until potatoes are tender.
7. Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk).
8. Pour cashew mixture into soup and gently simmer, uncovered, until soup starts to thicken, about 8 to 10 minutes.
9. Remove bare thyme stems and adjust seasonings as needed.
10. Ladle soup into bowls and garnish as desired (more fresh herbs, crushed crackers, croutons, etc.).
Notes
Store leftovers in the refrigerator for up to 4 days.
To freeze, let the soup cool completely before transferring to an airtight container or freezer-safe zip-top bag.
Freeze for up to 3 months.
Reheat by thawing in the fridge overnight, then warm on the stovetop or microwave in short intervals, stirring often.
Nutrition
- Serving Size: 2 scant cups
- Calories: 354
- Sugar: 9g
- Sodium: 660mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg