Creamy Vegetable Soup
Creamy Vegetable Soup is a delightful and nourishing dish that warms both the heart and the stomach. This vegan and gluten-free soup is easy to make, packed with wholesome ingredients, and bursting with flavor. It’s perfect for weeknight dinners or casual gatherings, allowing you to customize it with your favorite vegetables or herbs. The creamy texture comes from blended cashews, making this soup not only satisfying but also nutritious. Serve it as a main course or alongside bread rolls for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 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
- 2 tsp dried oregano
- 1 tsp kosher salt
- 3/4 tsp cracked black pepper
- 8–10 sprigs fresh thyme
- 1 (1-lb) bag mixed frozen vegetables (California Blend or Garden Blend)
- 1 (15-oz) can chickpeas, rinsed and drained
- 4 cups lower-sodium vegetable broth
Instructions
- Soak the cashews in hot water for at least 30 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onions and celery until softened.
- Add potatoes, garlic, oregano, and thyme; cook for another 5 minutes.
- Stir in mixed vegetables, chickpeas, salt, pepper, and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 20-25 minutes until the potatoes are tender.
- Blend soaked cashews until smooth and add to the soup; simmer for an additional 8-10 minutes.
- Remove thyme stems, adjust seasoning if needed, and serve warm.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 215
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://lowfatfoodie.com/creamy-vegetable-soup/