Creamy Veggie & Potato Soup
At our house, we could (and often do) eat soups all winter long. This recipe is particularly cozy for cold months, and is very versatile. So, while you can follow it exactly, you can also sub whichever veggies you have in the fridge & freezer!
Detailscreamy, vegan, gluten-free
5-10 minutes chopping veggies
25 minutes cook time
makes 8-10 adult servings (My family of 5 eats twice at this quantity!)
leftovers are just as good
freezes well up to 3 months
Gather8 cups water or veggie broth + 3 cups hot water
2 cups raw cashews
2-4 tablespoons olive oil (optional)
1 large (or 2 small) yellow onion, finely chopped
2 cups diced celery
1 tablespoon dried Italian blend seasoning (or combine the herbs you prefer, like oregano, thyme, rosemary, basil, etc.)
3 pounds potatoes, diced (any kind you like, peel if you prefer)
6 cloves fresh garlic, minced (or 1 tablespoon garlic powder)
1 pound bag frozen mixed vegetables (Favorites are carrots, broccoli, cauliflower & green peas. If you want to use some fresh veggies, go for it! Just add them to the pot earlier, as directed below.)
2 (15.5 ounce) cans garbanzo beans, drained and rinsed
1/2 cup nutritional yeast (optional—adds thickness and subtle “cheesy” flavor)
salt and pepper to taste
12 ounces (or as much as you like!) leafy greens, such as spinach or baby kale (Optional, but they’re SO good for you! Chop them small & picky eaters won’t even notice!)
PrepareFirst, pour about 3 cups of hot water over the cashews in a heat-safe dish. Leave them soaking while you prepare the rest.
Grab your large soup pot or Dutch oven, and add in the water or broth, olive oil (if using), yellow onion, celery, and Italian seasoning. (If you’re using garlic powder, go ahead and add it now. If using fresh garlic, wait a bit.) If you are using other fresh veggies, add them now, also (But wait to add any leafy greens). Start it off on high heat.
Once those have been boiling for 5 minutes, add in the potatoes. Lower to medium heat for 10 minutes.
Add in the frozen veggies, garbanzo beans, and some salt and pepper. Let cook for 10 minutes, or until all veggies are soft.
Now add the fresh garlic and any fresh or frozen leafy greens, if using.
Now, while the soup is in its last few minutes of cooking, take your cashews with the hot water, pour the whole mixture into a blender or food processor. Add the nutritional yeast (if using), and blend until smooth. (If you need more moisture to blend it well, borrow some liquid from the soup pot.) Pour the smooth, creamy mixture into the soup and stir well to combine.
Turn off heat and let sit for 5 minutes.
Ladle into bowls and serve with a slice of simple sourdough bread. If you like a little spice, put a light sprinkle of cayenne pepper on top, as pictured above (a little goes a long way!).
Enjoy!