Cream of Vegetable Soup

This is one of those "everything but the kitchen sink" recipes...creamy and satisfying! Cashew cream is amazing and works wonders on soups. This is not a raw recipe and was used as I transitioned away from dairy and discovered the wonders of nut milk and nut cream. I have several cream of "whatever" vegetable soup in my blog, so just check under the "soup" category.

Create your own amazing soup. Be creative. Use your own variety of veggies and seasonings, add cashew cream, and BLENNNNNDDDD. Yummmmmmmm - enjoy!


Cream of Vegetable Soup
Ingredients:
8 cups of vegetable broth
6 cups water
1 bunch kale, chopped
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, chopped
1 zucchini, chopped
2 bunches broccoli, coarsely chopped
1/2 - 3/4 cup parsley, chopped
1 onion, chopped (or 4 green onions, chopped)

2 cups baby spinach, chopped
1 Tbs fresh cilantro, chopped

2 Tbs fresh dill, chopped
2 tsp dried thyme
1 tsp salt, to taste
dash, black pepper to taste
1/2  cup raw cashews

Directions:

1. Add all ingredients (except cashews) to large soup pot. Bring to a boil.
2. Cover and cook 30 - 60 min.

For the Cashew Cream:

1. Blend cashews with just enough water to cover on high, until creamy. 
2. Pour through sieve or nut mylk bag. Stir into soup and cook on low for 10 minutes.
3. In batches, pour soup mixture and veggies into blender and mix until creamy. Return to another soup pot. and keep over low heat for a few minutes.
4. Serve and garnish with parsley and slivered red bell pepper.

Tweet

Pin It