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.
Ingredients
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
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 low/medium heat. Add the onion and season with salt and sweat for 5 to 10 minutes, or until the onion is translucent. Add garlic and stir for about 1 minute.
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.
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.
