Creamy Vegan Soup With Cashews
This creamy vegan soup is creamed up using cashew nuts. It is a whole food plant based soup that is super healthy and full of veggies.
A bit of history: I used to use cashew milk quite a lot. I’d use it as the liquid for my porridge and I’d add a splash to my tea. This meant that there was always some to hand for creaming up whatever recipe I was making. For example I would add a glug to make a creamy vegan soup (for the recipe see here). However, recently I haven’t been using much cashew milk, or in fact any plant milk. I’ve gone off milky drinks and I prefer to make my porridge using water. This means that if I open a carton of plant milk, or make a batch of homemade cashew milk (to make your own cashew milk see my recipe here), then I have to think of things to do with the rest.
But you don’t need milk! Yes, a glug of nut milk is an easy way to cream up a soup, but if you don’t have a carton open then cut out the middle milk and use whole cashew nuts instead! It’s easy, here’s how I do it…
Free from: gluten, soya, wheat, yeast
This is a vegan recipe
- 1 onion (peeled and finely chopped)
- 1 handful kale
- 3 courgettes (chopped)
- 1/2 cup frozen peas
- 1 pellet frozen spinach
- 10 raw cashew nuts
- vegetable stock
Soak the cashews in water for a few hours (or at least 30 minutes). Drain and rinse.
Add the cashews and 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 enough stock so that the veg is just covered.
If using a soup kettle set it to purée programme and start.
If using a pan, bring to the boil, reduce heat and simmer until everything is soft. Liquidise.
Check seasoning and serve.