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!
Equipment
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 (15-ounce) can cannellini beans drained
- 8 cups vegetable stock divided
Instructions
- Place cashews in a bowl and cover with hot water. Set aside to soften while you prepare the rest of the recipe.
- Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook for 5 minutes, stirring occasionally, until softened.
- Stir in the potatoes, garlic powder, Italian seasoning, frozen vegetables, beans, and black pepper.
- Add vegetable broth (set aside 2 cups to use in step 5) and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Drain the cashews and transfer to a blender with the remaining 2 cups of vegetable broth. Blend on high until completely smooth.
- Pour the cashew cream into the pot and simmer, uncovered, for 5 minutes, stirring occasionally, until the soup thickens slightly.
- Adjust seasonings as needed. Ladle into bowls and serve warm.
Notes
Vegetables: You can use a variety of carrots, peas, green beans, corn, broccoli, etc.
Potato Swap: Swap baby red potatoes for baby gold potatoes (or use full-size potatoes and dice).
How to Store: Store in air tight container in the fridge for up to 5 days or freeze.
Nutrition
Serving: 3cups, 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