Vegetable Soup + 10 Spices

Vegetable Soup + 10 Spices

Serves: 8

Ingredients:

10 Spices (makes 1/2 cup):

  • 2 tbs smoked paprika
  • 1 tbs garlic powder
  • 1 tbs dried oregano
  • 1 tbs onion powder
  • 1 tbs dried basil
  • 2 tsp dried thyme
  • 1 1/2 tsp freshly ground pepper
  • 1 1/2 tsp fine sea salt
  • 1 tsp white pepper
  • 1 tsp cayenne pepper

Soup:

  • 1 1/2 cups raw cashews
  • 12 cups vegetable broth
  • 4 tsp olive oil
  • 8 cloves garlic, minced
  • 2 sweet or yellow onions, diced
  • 6 medium carrots, chopped or thinly sliced
  • 2 red bell peppers, chopped
  • 3 cups (approx. 1 lg) sweet potato or butternut squash, chopped
  • 4 stalks celery, chopped
  • 2 28-oz cans of diced tomatoes, with juices
  • 2 tbs 10-spice blend (above)
  • Sea salt
  • Freshly ground pepper
  • 2 bay leaves
  • 2 cups kale leaves, chopped
  • 2 cans chickpeas, drained & rinsed

Directions:

  1. Blend all of the spices together (store in a glass jar with a tight lid).
  2. In a large pot, heat the oil over medium heat.  Add the garlic and onion and saute for 5 minutes (or until the onion is translucent).
  3. Meanwhile, in a blender, combine cashews and 2 cups of veggie broth.  Blend on the highest speed until smooth.  Set aside.
  4. Add the carrots, bell pepper, potato / squash, celery, tomatoes, remaining veggie broth, cashew cream, and the 10-spice blend to the pot. Stir well to combine everything.
  5. Bring the soup to a boil, reduce heat to medium-low.  Season with salt, pepper, and bay leaves.  You may want to add in a tsp more of the 10-spice blend.
  6. Simmer, uncovered, for at least 20 minutes, until the vegetables are tender.
  7. Season with salt and pepper.
  8. During the last 5 minutes of simmering, stir in the kale and beans.
  9. Discard the bay leaves before serving.

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