Creamy Comfort Vegan Soup



  • 6 cups vegetable broth
  • 3/4 cup raw cashews, soaked for at least 3-4 hours
  • 1 TBSP extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 3 medium carrots, diced
  • 1 medium bell pepper, chopped
  • 1 large sweet potato, chopped into bite size pieces
  • 2 large celery stalks, chopped
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 2-3 cups baby spinach or kale, chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tso dried basil
  • 1/8 tsp cayenne powder
  1. Add cashews to a mason jar or small bowl, cover in water, and let soak for overnight or at least 3-4 hours. In a rush? For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
  2. In a high speed blender, blend together drained cashews and 1 cup of the vegetable broth. Blend until smooth and set aside.
  3. In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion and sauté for about 3-5 minutes, or until the onion is translucent. Season generously with sea salt and pepper.
  4. Next, add the chopped carrots, bell pepper, sweet potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth to the large pot. Add in seasonings. Stir well to combine. Bring mixture to a boil, reduce back down to medium-low. Season with additional salt and black pepper.
  5. Let the soup simmer for abut 20 minutes uncovered, or until vegetables are tender. Stir occasionally. During the last 5 minutes of cooking, stir in the blended cashew & broth, spinach (or kale), and drained chickpeas. Add additional spices & seasonings if desired.
  6. Enjoy immediately! Freezer-friendly: can freeze up to 6 weeks.