Creamy Comfort Vegan Soup

Creamy Comfort Vegan Soup


  • 6 cups vegetable broth
  • 3/4 cup raw cashews soaked for at least 3-4 hours
  • 1 TBSP extra virgin olive oil
  • 3 cloves garlic minced
  • 1 medium sweet onion diced
  • 3 medium carrots diced
  • 1 medium bell pepper chopped
  • 1 large sweet potato chopped into bite size pieces
  • 2 large celery stalks chopped
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 2-3 cups baby spinach or kale chopped
  • 1/2 tsp smoked paprik
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tso dried basil
  • 1/8 tsp cayenne powder


  • Add cashews to a mason jar or small bowl, cover in water, and let soak for overnight or at least 3-4 hours. In a rush? For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
  • In a high speed blender, blend together drained cashews and 1 cup of the vegetable broth. Blend until smooth and set aside.
  • In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion and sauté for about 3-5 minutes, or until the onion is translucent. Season generously with sea salt and pepper.
  • Next, add the chopped carrots, bell pepper, sweet potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth to the large pot. Add in seasonings. Stir well to combine. Bring mixture to a boil, reduce back down to medium-low. Season with additional salt and black pepper.
  • Let the soup simmer for abut 20 minutes uncovered, or until vegetables are tender. Stir occasionally. During the last 5 minutes of cooking, stir in the blended cashew & broth, spinach (or kale), and drained chickpeas. Add additional spices & seasonings if desired.
  • Enjoy immediately! Freezer-friendly: can freeze up to 6 weeks.