Recipes and Food > Soup & Stews Recipes

Cashew and Chickpeas Vegetable Soup

Name: Cashew and Chickpeas Vegetable Soup
Prep time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 tbsp. Smoked paprika; 1 tbsp. Garlic powder; 1 tbsp. Oregano; 1 tbsp. Onion powder; 1 tbsp. Basil; 2 tsp. Dried Thyme; 1 1/2 tsp. Ground black pepper; 1 1/2 tsp. Salt; 1 tsp. White pepper; 1 tsp. Cayenne pepper; 3/4 cup Cashews; 6 cups Vegetable broth; 1 tbsp. Olive oil; 3 cloves Garlic; 1 Onions; 3 Carrot; 1 Red bell pepper; 1 1/2 cups Sweet potato; 1 28 oz. can Canned tomatoes; 2 Bay leaves; as needed Salt and Pepper; 2 cups Spinach; 1 (15 oz.) can Canned chickpeas (garbanzo beans); 2 stalks Celery

Vegetarian Vegan Gluten-Free Low-Calorie

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Here is a freezer-friendly soup for ya. This soup is nourishing, healthy and filling. The spice mix you'll be preparing in this recipe will probably last you for other recipes as well, so we recommend preparing a glass jar in advance for all this spicy goodness.

Prep Time 1 hour

Serves: 10

Difficulty Level: Low

Ingredients for spice mix:

Smoked paprika - 2 tbsp.

Garlic powder - 1 tbsp.

Oregano - 1 tbsp.

Onion powder - 1 tbsp.

Basil - 1 tbsp.

Dried Thyme - 2 tsp.

Ground black pepper - 1 1/2 tsp.

Salt - 1 1/2 tsp.

White pepper - 1 tsp.

Cayenne pepper - 1 tsp.

Ingredients for soup:

Cashews - 3/4 cup (soaked)

Vegetable broth - 6 cups

Olive oil - 1 tbsp.

Garlic - 3 cloves (minced)

Onions - 1 (diced)

Carrot - 3 (peeled and chopped)

Red bell pepper - 1 (chopped)

Sweet potato - 1 1/2 cups (peeled and chopped)

Canned tomatoes - 1 28 oz. can

Bay leaves - 2

Salt and Pepper - as needed

Spinach - 2 cups (baby leaves)

Canned chickpeas (garbanzo beans) - 1 (15 oz.) can (drained and rinsed)

Celery - 2 stalks

Method of preparing the spice mix:

Mix all ingredients well and set aside. If you have some mix left after you finish, save it in a glass jar in a fridge.

Method of preparing the soup:

Soak the cashews in a bowl of water overnight. Drain and rinse.
Add the soaked cashews to a blender along with 1 cup of vegetable broth. Blend until smooth and set aside.
Over medium-heat, heat the oil, adding in the garlic and onion. Sautée for 5 minutes, until the onion is translucent. Season with salt.
Add the carrots, bell pepper, potato, celery, and diced tomatoes remaining 5 cups broth, and cashew cream. Spice with 1 tbsp. Spice Blend, and stir to combine.
Bring the ingredients to a boil, and then reduce to medium-low heat. Add the bay leaves and season with salt and pepper.
Simmer the soup for 20 minutes, leaving it uncovered. Stir occasionally. In the last 5 minutes add the spinach leaves and drained beans.