Vegan Vegetable Soup with Cashew Cream
Ingredients
- 5 cloves garlic, minced
- 1/2 onion, finely chopped
- 4 medium carrots, cut into half moons
- 4 celery stalks, finely chopped
- 1 russet potato, cubed
- 1 Yukon gold potato, cubed
- 1/2 cauliflower head, cut into bite sized pieces
- 4 cups vegetable broth
- 1 teaspoon ginger powder
- Salt and pepper to taste, approximately 1 teaspoon each
Cream blend
- 1/2 cup cashews
- 1 cup vegetable broth
- 1/3 cup nutritional yeast
- Salt to taste, approximately 1 teaspoon
- 2 teaspoons apple cider vinegar
Toppings
- Fresh basil
- Crunchy chickpeas
Preparation
In a large soup pot saute onion and garlic on medium heat until fragrant for about 5 minutes.
Add carrots, celery, and ginger powder stirring frequently for 5 minutes.
Add potato, cauliflower, vegetable stock, salt and pepper.
Bring to a boil and reduce to simmer.
Cover and cook until vegetables are fork tender for about 20 to 25 minutes.
Into a high speed blender ladle out 2 to 3 cups of the soup being sure to get a little bit of everything.
Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar.
Blend until super smooth and a creamy liquid forms.
Transfer back to the soup pot and stir to combine.
Taste test and add more salt, pepper, or vinegar if needed.
Serve with crunchy chickpeas and fresh basil
