Creamy Vegetable Soup
Savor the warmth and comfort of this Creamy Vegetable Soup, a delightful blend of rich flavors and wholesome ingredients. This vegan and gluten-free soup is ideal for cozy nights, whether enjoyed as a starter or the main event. The creamy texture, achieved without dairy, makes it both healthy and versatile for any occasion—from family dinners to meal prep. Packed with fiber and plant protein, this recipe invites you to customize it with your favorite vegetables, ensuring that every bowl is uniquely satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw cashews
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 1 cup diced celery
- 12 oz baby red potatoes
- 3 cloves garlic
- 1 bag (1 lb) mixed frozen vegetables
- 1 can (15 oz) chickpeas
- 4 cups lower-sodium vegetable broth
Instructions
- Soak the cashews in hot water for at least 15 minutes while preparing the other ingredients.
- In a large pot, heat olive oil over medium heat. Add chopped onions and celery; cook until soft.
- Stir in diced potatoes, minced garlic, oregano, and thyme; cook for an additional 5 minutes.
- Add frozen vegetables, chickpeas, salt, pepper, and vegetable broth; bring to a boil.
- Reduce heat and simmer partially covered for 20-25 minutes until potatoes are tender.
- Blend soaked cashews with their soaking water until smooth; stir into the soup and simmer uncovered for another 8-10 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/creamy-vegetable-soup/