Be healthy … mind – body – spirit

Creamy Vegan Veggie & Chickpea Soup

SOUP FINAL USE

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
  • Spices:
    • 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 ….

  1. 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).
  2. Add the carrots, butternut squash, celery, diced tomatoes and the juice, 5 cups of broth, the spices, and the cashew cream.
  3. Stir well.
  4. Bring the soup mixture to a boil and then reduce the head to medium-low.
  5. Add the 2 bay leaves.
  6. Simmer the soup, uncovered, for at least 20 minutes (until veggies are tender).
  7. For the last 5 minutes, add the spinach and chickpeas.
  8. Discard the bay leaves before serving.

ENJOY!!!! YUM!

caring our health

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