Description
A cozy, dairy-free creamy vegetable soup made with a blend of fresh veggies and a luscious cashew-based broth. Perfect for chilly days, this wholesome, plant-based soup is comforting, hearty, and packed with flavor.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
1 large potato, peeled and diced
1 cup cauliflower florets
1 cup broccoli florets
1 zucchini, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable broth
1 cup unsweetened plant-based milk (such as almond or oat)
1/4 cup raw cashews (soaked in hot water for 15 mins)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic for 3–4 minutes until fragrant and translucent.
- Add carrots, celery, potato, cauliflower, broccoli, and zucchini. Stir to combine.
- Season with thyme, basil, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until vegetables are soft.
- While soup simmers, blend soaked cashews with plant-based milk until smooth and creamy.
- Stir the cashew cream into the soup.
- Blend part of the soup using an immersion blender or transfer half to a blender and return to the pot for a creamy-chunky texture.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
Add red pepper flakes or cayenne for heat.
Swap veggies like sweet potatoes, green beans, peas, or kale.
Stir in white beans or chickpeas for added protein.
Try rosemary or Italian seasoning instead of thyme and basil.
Adjust creaminess by blending more or less of the soup.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat on stovetop or microwave. Add broth or milk if it thickens.
Use sunflower seeds or silken tofu instead of cashews for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
