Creamy Green Vegan Soup

Creamy Green Vegan Soup

My creamy green vegan soup is NOT made from creamy green vegans! Instead it is jam packed with veggies, and is made creamy because it contains cashew nuts. It is a super dooper healthy whole food plant based (WFPB) soup!

This soup evolved from my Superfood green soup, which is silky smooth thanks to courgettes. One day I fancied soup that was just a tinsy bit more creamy than my regular green soup, and so I added some cashew milk. It worked a treat! Since then I’ve started to make this soup using whole, raw cashews instead of the nut milk.

The creamy vegan

Cashews are a great ingredient for making vegan dishes creamy. For this creamy green vegan soup you can use soaked cashews or cashew milk. Almond milk also works, but don’t use soya milk as this curdles.

If you are going down the nut milk route then I’d recommend using homemade cashew milk if you have some in the fridge. Alternatively use a commercial nut milk that is unsweetened (and not rice-based: rice-based milks are sweet), doesn’t contain loads of additives and contains a decent amount of nuts. ‘Rude health’ and ‘Plenish’ both make excellent nut milks.

Cooking creamy green vegan soup

I tend to use my ‘Salter‘ soup kettle when making puréed soups. It’s so easy to use! All you need to do is fill the kettle with vegetables and liquid, select whether you want your soup smooth or chunky, and press go. The soup kettle does it’s thing whilst I can do something else. However you can easily make this soup on the hob too.

Free from: gluten, soya, wheat, yeast

This is a vegan recipe

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Creamy Green Vegan Soup
Servings: 4
Ingredients
  • 1 onion (peeled and finely chopped)
  • 1 carrot (peeled and chopped)
  • 1 handful kale
  • 1/2 cup frozen peas
  • 3 medium courgettes (chopped)
  • 10 raw cashews (or 1/2 cup unsweetened nut milk)
  • vegetable stock
Instructions
If using cashew nuts:
  1. Soak the cashews for a few hours (or at least 30 min) in cold water. Drain and rinse.

  2. Add the veg and soaked cashew nuts to a pan or soup kettle. If using a soup kettle make sure you are not above the maximum volume line: the quantities of veggies are only a guide so use more or less so that you are working within your soup kettle capacity. Pour over the vegetable stock so that the veg is just about covered. It’s OK if some of the veg is poking out the top. You want to err on the side of less liquid: you can add more later but you can’t take it away.

If using nut milk:
  1. Add the veg to a pan or soup kettle. If using a soup kettle make sure you are not above the maximum volume line: the quantities of veggies are only a guide so use more or less so that you are working within your soup kettle capacity. Pour over the nut milk plus enough stock so that the veg is just about covered. It’s OK if some of the veg is poking out the top. You want to err on the side of less liquid: you can add more later but you can’t take it away.

Cooking creamy green vegan soup (with nuts or nut milk):
  1. If using a soup kettle set it to the purée programme and start.

  2. If using a pan, bring to the boil, reduce heat and simmer until everything is soft. Liquidise.

  3. Check seasoning and serve.



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