Creamy Vegetable Soup

A delicious and creamy soup as the temperatures are dropping!


  • 3/4 cup raw cashews, soaked an hour ahead of time if possible
  • 1 onion, chopped
  • 4 gloves garlic, minced
  • 3 carrots, chopped
  • 1 bell pepper, chopped (I used green since that’s what I had but red would be awesome)
  • 1 1/2 cups sweet potatoes or potatoes, chopped
  • 2 celery stalks, chopped
  • 2 lbs tomatoes, chopped (or one large can of diced tomatoes)
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp onion powder
  • 1/2 tsp dried basil
  • 1/4 tsp thyme
  • dash cayenne, optional
  • dash white pepper, optional
  • fresh ground black pepper
  • salt, to taste (at least 1/4 tsp if chickpeas are unsalted)
  • 2 bay leaves
  • 6 cups veggie broth, divided
  • 1 1/2 cups greens of your choice, chopped (I used Swiss chard; spinach or kale would work too!)
  • 1 can chickpeas, drained

Soak cashews in warm water and set aside.

In a large soup pot, saute onion for a few minutes.  Add garlic and saute 2 minutes more.  Add carrots through bay leaves and 5 cups of the veggie broth.  Bring to a boil and simmer, covered, until veggies are tender.

Drain cashews and dump into a blender with 1 cup of the veggie broth.  Blend well until completely smooth – several minutes.  Add cashew cream to soup.

Add greens and chickpeas and cook until greens are done.  Serve & enjoy!

Modified from an Oh She Glows recipe.


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