Creamy Pasta Soup
Ingredients
- for the soup:
- 1 large (225 g) carrot peeled and chopped
- 1-2 stalks (75 g) celery chopped
- 7 oz (200 g) broccoli florets
- 1/2 tbsp oil
- 1 medium onion diced
- 4 garlic cloves minced
- 5-6 cups (1200-1400 ml) vegetable broth
- spice mix: 2 tsp onion powder, 2 tsp italian seasoning, 1-2 tsp ground lovage (maggi herb) or to taste, salt and pepper to taste
- 7 oz (200 g) dry pasta (i used gluten-free)
- fresh herbs to garnish
- cashew-cannellini cream:
- one 15 oz can white cannellini beans or any other white beans (drained and rinsed)
- 1/2 cup (75 g) cashews soaked (*see recipe notes)
- 1 1/2 cups plant-based milk
- 1 tbsp lemon juice
- 1/4 tsp salt
Preparation
Soak cashews for a couple of hours or boil them for 20 minutes in water until they are soft
Once the cashews are soft, transfer them to a blender, add the cannellini beans, the plant-based milk, lemon juice & salt and blend on high speed for about 2 minutes or until super smooth and creamy
Set aside
For the soup: heat oil in a large pot over medium heat, add the onion, all veggies and fry for about 4 minutes
Then add the garlic, the spices and fry for a further minute
Add in the veggie broth (i first used 5 cups but had to add another cup later)
Bring to a boil and then reduce the heat
Now add the cashew-cannellini cream and stir
Let the soup simmer for about 6-8 minutes
Finally, add dry pasta of choice and let the soup simmer for about 8-10 minutes or until the pasta is al-dente (check the package instructions)
Stir frequently! if the soup is too thick either add more veggie broth or plant-based milk! taste and adjust seasoning
You will most likely need to add more salt!
Garnish with fresh herbs and enjoy!