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Creamy Vegetable Soup

Creamy Vegetable Soup
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Indulge in the warmth of Creamy Vegetable Soup, a delightful blend that’s perfect for any occasion—be it a cozy weeknight dinner or a gathering with friends. This vegan and gluten-free soup is richly flavored and brimming with nutritious ingredients, ensuring you can enjoy comfort food without compromising on health. With its creamy texture derived from blended cashews, this one-pot wonder is not only simple to prepare but also makes cleanup effortless. Perfectly versatile, you can customize it with your favorite vegetables or spices, making it a staple in your kitchen.

Ingredients

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  • 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
  • 3 cloves garlic, minced
  • 8–10 sprigs fresh thyme
  • 1 (1-lb.) bag mixed frozen vegetables (California Blend or Garden Blend)
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 3/4 tsp cracked black pepper
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 4 cups lower-sodium vegetable broth

Instructions

  1. Soak cashews in hot water for at least 10 minutes.
  2. In a large pot, heat olive oil over medium heat. Sauté onions and celery until softened.
  3. Add potatoes, garlic, oregano, and thyme; cook for an additional five minutes.
  4. Stir in frozen vegetables, chickpeas, salt, and black pepper.
  5. Pour in vegetable broth and bring to a boil; then reduce heat and simmer for 20–25 minutes until potatoes are tender.
  6. Blend soaked cashews until smooth and add to the soup pot. Simmer uncovered for another 8–10 minutes until thickened.
  7. Adjust seasonings as needed before serving.

Nutrition

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