10-Spice Vegetable Soup
Vegan, gluten-free, grain-free, refined sugar-free, soy-free
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This is the ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or see my 30 to 60 minute quick-soak method) so they are ready when you plan to make the soup.
Yield
10-12 cups
Soak time
2-8 hours (for cashews)
Prep Time
30 Minutes
Cook time
30 Minutes
Total Time
1 Hour
Ingredients:
For the soup:
- 3/4 cup raw cashews, soaked
- 6 cups (1.5L) vegetable broth, divided
- 1 tablespoon (15 mL) extra-virgin olive oil
- 3 large garlic cloves, minced
- 2 cups diced sweet onion (about 1 medium)
- 1 heaping cup peeled and chopped carrots (about 3 medium)
- 1 red bell pepper or 1 cup jarred roasted red pepper, chopped
- 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
- 1 heaping cup chopped celery (about 2 stalks)
- 1 (28-ounce/796 mL) can diced tomatoes, with their juices
- 1 to 2 tablespoons Homemade 10-Spice Mix, to taste
- Fine-grain sea salt and freshly ground black pepper, to taste
- 2 to 3 cups baby spinach or destemmed torn kale leaves
- 1 (14-ounce/398 mL) can chickpeas or other beans, drained and rinsed
Homemade 10-Spice Mix (makes 1/2 cup):
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fine grain sea salt
- 1 teaspoon white pepper (optional)
- 1 teaspoon cayenne pepper
Directions:
- Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
- In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
- In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.
- Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1 to 2 tablespoons 10-Spice Mix (to taste). Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
- Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.
- To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
- If you don’t wish to make the 10-Spice Mix, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
- You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great in pasta sauces, soup, as a tofu seasoning, in a stir-fry, and more.
- When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness. Regardless, it'll taste just as good!