This is without a doubt, one of the most deeeeelicious soups I’ve made!
It was a chilly and rainy day in Toronto this week, so of course, I had to make a warm and comforting soup.
I started looking through my many cook books and was inspired by one from the Oh She Glows Cookbook.
If you love soup that is nourishing, tasting and has a little kick to it, you’ve got to try this recipe!
Here’s what you’ll need:
- 3/4 cup raw cashews (for cashew cream – see directions below)
- 6 cups vegetable broth
- 2 TBSP extra-virgin olive oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 3 carrots, chopped
- 1 small to medium butternut squash, peeled and chopped into bite size pieces
- 2 stalks celery, chopped
- 1 can (28 oz) diced tomatoes including juice
- 1 TBSP garlic powder
- 1 TBSP dried oregano
- 1 TBSP dried basil
- 1 tsp. dried thyme
- 1 1/2 tsp. freshly ground pepper
- 1 1/2 tsp. fine-grain sea salt
- 1 tsp. cayenne pepper
- 2 bay leaves
- 2 cups baby spinach
- 1 can (15 oz) chickpeas
Here’s how to make this soup:
For the cashew cream: place the raw cashews in a bowl and cover with water. Let them sit for 3 to 4 hours. However, if you’re like me and do things last minute, then soak the cashews while you are chopping and sauteing. Try to stretch it out for at least 1 hour! Then drain and rinse the cashews at the end of the soup making. Place the soaked cashews into a blender with 1 cup of vegetable broth and blend until smooth.
While the cashews are soaking ….
- In a large saucepan or soup pot, heat the oil over medium heat. Add the onion and minced garlic and saute for about 5 minutes (until the onion is soft and translucent).
- Add the carrots, butternut squash, celery, diced tomatoes and the juice, 5 cups of broth, the spices, and the cashew cream.
- Stir well.
- Bring the soup mixture to a boil and then reduce the head to medium-low.
- Add the 2 bay leaves.
- Simmer the soup, uncovered, for at least 20 minutes (until veggies are tender).
- For the last 5 minutes, add the spinach and chickpeas.
- Discard the bay leaves before serving.