Creamy Vegetable Soup
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.
Servings: 5
Equipment
- Dutch oven or stockpot
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 (I use either a California Blend or Garden Blend)
- 1 (15-oz.) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth
Instructions
- Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
- Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 to 6 minutes, until softened. Add potatoes, garlic, oregano, and thyme; cook 5 more minutes, stirring often. Stir in frozen vegetables, chickpeas, salt, and pepper.
- Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, partially covered, 20 to 25 minutes, until potatoes are tender.
- Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and gently simmer, uncovered, until soup starts to thicken, about 8 to 10 minutes.
- Remove bare thyme stems and adjust seasonings as needed. Ladle soup into bowls and add garnishes of choice (more fresh herbs, crushed crackers, croutons, etc.)
Video
Notes
- Store: Refrigerate leftovers for up to 4 days.
- Freeze: Let the soup cool completely before pouring in an air-tight container or freezer-safe gallon zip-top bag. Freeze for up to 3 months.
- Reheat: Let thaw in the refrigerator overnight. Transfer to saucepan, and cook over medium heat, stirring often, until warm. You can also warm individual portions in the microwave, stopping to stir every 30 seconds, to promote even heating.
Nutrition
Serving: 2scant cups | Calories: 354kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 2.5g | Sodium: 660mg | Fiber: 9g | Sugar: 9g