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Creamy Vegetable Soup
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: American
- Diet: Vegan
Description
This creamy vegetable soup is warm, delicious, and satisfying. It is adapted from Isa Chandra Moskowitz’s Vegetable Bow Tie Soup recipe.
Ingredients
Units
Scale
- 1 onion coarsely chopped
- 6 carrots, peeled and chopped into 1/2” pieces
- 2 celery stalks chopped
- 2 medium potatoes peeled and chopped into 1/2”x 1/2” pieces
- 3 cloves of garlic, minced
- 6 cups of vegetable broth/stock plus a little extra for sautéing
- 1/2 cup of frozen peas
- 2 cups of chopped kale
- 1 15 oz. can of chickpeas/garbanzo beans drained and rinsed
- 1/2 cup of cashews
- 1–2 tablespoons of fresh chopped flat (Italian) parsley
- 1 tablespoon of thyme
- Salt (optional) and pepper to taste
Instructions
- Heat a large pot and add the onion, sauté for a couple of minutes adding vegetable broth as needed to keep the onions from sticking to the pot
- Once the onions begin to turn translucent, add the garlic and thyme and sauté for 30 seconds
- Add the vegetable broth/stock, carrots, celery, chickpeas/garbanzo beans, and potatoes. Bring to a boil, turn down to medium high, and cook for about 8 minutes until potatoes and carrots are fork tender
- In the meantime, add the cashews to a high-speed blender with a cup of water and blend until smooth. Set aside
- Once the carrots and potatoes are tender, add the frozen peas and cashew milk. Stir. Turn down to simmer for five minutes. Add salt and/or pepper if you’re using
- Throw the kale in and turn the heat off. Mix thoroughly. The kale will wilt within a minute
- Sprinkle the chopped parsley on top, serve
Notes
Serve with a thick piece of whole-grain bread or a big salad
