Smokey Vegetable Soup

Adapted from the “Oh She Glows” web site

¾ cup of raw cashews, soaked

6 cups of vegetable broth

3 large garlic cloves, minced

1 sweet onion, diced (2 cups)

3 medium carrots, chopped (1 heaping cup)

1 red bell pepper, chopped

1-1/2 cups of chopped potato

2 stalks of celery, chopped (1 heaping cup)

1 28 oz can of diced tomatoes

1-2 tablespoons homemade 10-spice blend (to follow)

2-3 cups of spinach

1 can of chick peas or white beans, drained and rinsed

2 bay leaves

Salt and pepper to taste.

  1. Place cashews in a bowl and add enough water to cover. Soak at least 2 hours
  2. In a blender, combine the nuts with 1 cup of vegetable broth and blend until smooth.
  3. In a large pot, “sauté” the onion and garlic with small amount of vegetable broth for about 3-5 minutes
  4. Add the carrots, pepper, potatoes, celery, and tomatoes, the remaining 5 cups of vegetable broth and seasonings. Stir well to combine. Bring the mixture to a boil, then reduce heat to medium low. Season with salt and pepper and add bay leaves.
  5. Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. During the last 5 minutes of cooking, stir in the cashew cream, spinach and drained beans. Adjust spices to taste.

10-spice Blend (makes ½ cup)

2 T smoked paprika

1 T garlic powder

1 T oregano

1 T onion powder

1 T dried basil

2 T dried thyme

1-1/2 tsp ground pepper

1-1/2 salt

1 tsp cayenne pepper

1 tsp white pepper (optional)