No voice....no problem!

I did a pop up shop this weekend and after a 15 hour day backed up to a 9 hour day I totally lost my voice.  I adapted this soup from the Oh She Glows cookbook. This soup always hits the spot with its creamy broth and smokey kick. It is a personal as well as a family favorite. I am not a bean fan (I know shocking & tough being a vegan) therefore I only use half a can.

  • 3/4 cup raw cashews, soaked for 4 hours or overnight, drained & rinsed
  • 6 cups vegetable broth (1 cup reserved for the cashew cream)
  • 1 tablespoon extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 medium onion, diced
  • 3 medium carrots, peeled and chopped carrots
  • 1 red bell pepper, chopped
  • 1 white yam, chopped
  • 3 stalks celery, chopped
  • 1 (28-ounce) can fire-roasted diced tomatoes, with their juices
  • 2 tablespoons 10-Spice Mix, to taste
  • salt & pepper, to taste
  • 2 bay leaves
  • few handfuls of torn kale or spinach
  • 1 (15-ounce) can chickpeas, 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:

  1. 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.
  2. In a large pot, heat the oil over medium heat. Add the garlic and onion and season with sale and sauté for 3 to 5 minutes, or until the onion is translucent. 
  3. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 10-Spice Mix and the cashew cream mixture. Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Add bay leaves. Season with salt and black pepper.
  4. Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender.  During the last 5 minutes of cooking, remove the bay leaves and stir in the kale or spinach and drained beans.