Creamy Vegetable Soup
Servings: 4
Rich, savory, and creamy vegetable soup has Italian spices, tender potatoes, and sweet veggie bites—all wrapped in a silky, dairy-free cashew cream base. Ready in 40 minutes and makes great leftovers!
Ingredients
- 1 cup raw cashews
- 2 tablespoon avocado oil
- 1 cup yellow onion diced
- 1 cup celery rib diced
- 16 ounce baby red potatoes quartered
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper, ground ground
- 3 cups mixed vegetables frozen
- 1 (14 ½-oz) can cannellini beans drained
- 8 cups vegetable stock divided
Instructions
- Place the cashews in a bowl, cover with hot water and soak for at least 20 minutes to soften.
- Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the potatoes, garlic powder, Italian seasoning, frozen vegetables, beans and black pepper. Add most of the vegetable stock, reserving some for the cashew cream, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes.
- Drain the cashews and transfer to a blender with the reserved stock. Blend on high until completely smooth.
- Stir the cashew cream into the pot and simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Adjust the seasoning, ladle into bowls and serve warm.
Notes
- Blender Tip: Soak the cashews for at least 20 minutes, or longer if you don't have a high-speed blender, so the cream blends completely smooth.
- Ingredient Swaps: Any frozen mixed vegetables work, such as carrots, peas, green beans, corn or broccoli. Baby gold potatoes or diced full-size potatoes work in place of the red, and homemade vegetable stock is great here.
- Instant Pot Method: Saute the onion and celery, then add everything but the cashew cream. Pressure cook on high for 5 minutes, quick release, and stir in the cashew cream on saute for a few minutes.
- Storing: Keep in an airtight container in the fridge for up to 5 days, or freeze. The soup thickens as it sits, so thin it with a splash of stock when reheating.
Nutrition
Serving: 2cups, Calories: 378kcal, Carbohydrates: 40g, Protein: 11g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Sodium: 1971mg, Potassium: 658mg, Fiber: 8g, Sugar: 8g, Vitamin A: 8071IU, Vitamin C: 18mg, Calcium: 88mg, Iron: 4mg
