Go Back
–+ servings
Creamy Vegetable Soup

Creamy Vegetable Soup That's Comforting and Vegan Friendly

This Creamy Vegetable Soup is a warm, comforting, and vegan-friendly dish packed with nutritious ingredients, ideal for chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 cups
Course: Soups
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Raw Cashews Soak in hot water for cashew cream
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil
  • 1 medium Yellow Onion Finely chopped
  • 1 cup Diced Celery Fresh or frozen as desired
  • 2 cups Baby Red Potatoes Quartered for even cooking
For Flavor
  • 3 cloves Garlic Finely minced
  • 1 teaspoon Dried Oregano Can swap with Italian seasoning
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Cracked Black Pepper Use freshly ground for best flavor
  • 1 teaspoon Fresh Thyme Reduce if using dried thyme
For the Soup
  • 4 cups Mixed Frozen Vegetables Choose your favorite blend
  • 1 can Chickpeas Rinsed and drained
  • 4 cups Lower-Sodium Vegetable Broth Homemade or store-bought

Equipment

  • Large pot
  • blender

Method
 

Step-by-Step Instructions
  1. Soak the raw cashews in a bowl with 2 cups of hot water for about 30 minutes.
  2. In a large pot, heat olive oil over medium heat and sauté the chopped onion and celery for 5-6 minutes until soft.
  3. Add quartered potatoes, minced garlic, oregano, and thyme, cooking for an additional 5 minutes.
  4. Combine mixed frozen vegetables, chickpeas, salt, pepper, and enough broth to cover them. Bring to a boil.
  5. Reduce heat, cover partially, and simmer for 20-25 minutes until potatoes are tender.
  6. Blend the soaked cashews with the reserved water until smooth.
  7. Stir the cashew cream into the soup and cook uncovered for 8-10 minutes.
  8. Adjust seasoning if needed, serve warm garnished with fresh herbs or croutons.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 40gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove and add vegetable broth if necessary.

Tried this recipe?

Let us know how it was!