10 Spice Vegetable Soup with Cashew Cream
- Details
The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: Over 100 Recipes to Glow from the Inside Out by Angela Liddon.
“This is quite possibly the ultimate bowl of comfort food, made with a decadent, creamy broth and loaded with an array of health-boosting spices. It’s really hard to stop at one bowl! Be sure to soak the raw cashews in water the night before (or for at least three to four hours) so they are ready when you plan to make the soup.”
10 Spice Vegetable Soup with Cashew Cream
Ingredients
- 3/4 cup raw cashews, soaked
- 6 cups vegetable broth
- 2 teaspoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 sweet or yellow onion, diced
- 3 medium carrots, chopped
- 1 red bell pepper, chopped
- 11/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
- 2 stalks celery, chopped
- 1 28-ounce can diced tomatoes, with their juices
- 1 tablespoon 10-Spice Blend
- Fine-grain sea salt and freshly ground black pepper, to taste
- 2 bay leaves
- 1 to 2 cups baby spinach or de-stemmed torn kale leaves (optional)
- 1 15-ounce can chickpeas or other beans, drained and rinsed (optional)
Instructions
- In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.
- In a large saucepan, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.
- Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups broth, the cashew cream, and the 10-Spice Blend. Stir well to combine.
- Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.
- Simmer the soup, uncovered, for at least 20 minutes, until the vegetables are tender. Season with salt and black pepper.
- During the last 5 minutes of cooking, stir in the spinach and beans, if desired. Remove and discard the bay leaves before serving.
- Tip: If you don’t have the ingredients on hand to make the 10-Spice Blend, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.
Oh She Glows 10 Spice Blend
Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fine-grain sea salt
- 1 teaspoon freshly ground white pepper
- 1 teaspoon cayenne pepper
Instructions
- Combine all of the ingredients in a medium jar. Secure the lid and shake to combine. Shake the jar before each use.
Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Angela Liddon, 2014.
If you are interested in exploring and tasting more recipes from Oh She Glows, pick up a copy in our store or online and join us for the World Spice Cookbook Club, coming up March 4th. RSVP to [email protected].
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Can you post soups without tomatoes, gluten or milk. Love your turmeric and curry -soaking cashews. . . . recipes to help inflammation.
This recipe is from a great cookbook that we carry and is the March selection for our Cookbook Club. We also try to post a wide variety of recipes that use a lot of different ingredients, and that show how creative you can be with spices. The wonderful thing about soups is that you can add or not use veggies, gluten or dairy if they’re in the recipe. If you want to thicken a soup, pureed rice or potatoes work well, as does arrowroot. Instead of using dairy, you can use soy, coconut or almond milk. There are also a lot of good quality gluten-free flours available in stores and online. You might also go to Google or Bing and search for recipes that reduce inflammation – there are probably quite a few good ones out there. Good luck! It’s so much fun to be creative when cooking!
What is the 10 spice blend for this soup?
The link is fixed now. Enjoy!
I have both of Angela’s cookbooks, and this recipe is a definite keeper! i have made this at least 20 Times!! The Kale or spinach and chickpeas, in my opinion, are not optional. I’ve added an extra cup of broth because I add more veggies when I make it. HIGHLY RECOMMEND!,
Can you substitute another nut for the cashew cream portion of the recipe?
Since it’s used like one would use coconut milk in a soup recipe, you could use another neutral nut like almonds or macadamia. Just be sure to soak them first.
Will do! Thanks!
What a surprise to see Angela’s recipe on your web site. Just purchased Cajun Black and can’t wait to try it with Angela’s soup AND my veganized version of a Paul Prudhomme recipe “Chicken Big Mamou on Pasta” using Soy Curls in place of chicken. What is your cookbook club?
Years ago, we used to have a Cookbook Club, and would often get permission to post recipes from the cookbooks we did on our blog. That’s where this recipe came from. Perhaps you have a Cookbook Club in your area that you could join? I know there are quite a few online Cookbook Clubs, too, that are out there.