Name: Hearty Vegan Creamy Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tsp dried thyme; 1/2 tsp dried rosemary; 4 cups vegetable broth; 2 cups mixed chopped vegetables (e.g., zucchini, bell peppers, green beans, or corn); 2 medium potatoes, peeled and diced; 1/2 cup raw cashews, soaked in hot water for at least 15 minutes, then drained; 1/2 cup unsweetened plant-based milk (almond or soy work well); 1 cup fresh spinach (optional); Salt and black pepper to taste; Fresh parsley or chives for garnish (optional)

Description

A rich and comforting vegan soup packed with vegetables and a creamy texture from blended cashews.

Ingredients

Scale

1 tbsp olive oil
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
4 cups vegetable broth
2 cups mixed chopped vegetables (e.g., zucchini, bell peppers, green beans, or corn)
2 medium potatoes, peeled and diced
1/2 cup raw cashews, soaked in hot water for at least 15 minutes, then drained
1/2 cup unsweetened plant-based milk (almond or soy work well)
1 cup fresh spinach (optional)
Salt and black pepper to taste
Fresh parsley or chives for garnish (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
Stir in vegetable broth, mixed chopped vegetables, and diced potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes and vegetables are tender.
While the soup simmers, combine the soaked and drained cashews with plant-based milk in a blender. Blend until completely smooth and creamy. This will be your vegan cream base.
Once vegetables are tender, remove the pot from heat. Carefully transfer about half of the soup (solids and liquid) to the blender with the cashew cream. Blend until smooth. Alternatively, use an immersion blender directly in the pot, blending about two-thirds of the soup to leave some texture.
Return the blended portion to the pot with the remaining soup. Stir in fresh spinach, if using, and cook for 1-2 minutes until wilted.
Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley or chives, if desired. Serve hot.

Notes

For a smoother soup, blend the entire batch.
Adjust seasoning to your preference.

Prep Time: 20 min
Cook Time: 30 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 8g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg