This 10 spice vegetable soup with cashew cream

by Angela Liddon is one of our favourite Winter Warmers

Serves 6


3/4 cup raw cashews, soaked

6 cups Vegetable broth

2 tsp extra-virgin olive oil

4 cloves garlic

1 sweet or yellow onion, diced

3 medium carrots, chopped

1 1/2 cups peeled and chopped sweat potato

2 stalks celery, chopped

1 can 400ml diced tomatoes with their juices

1 tblsp 10 spice blend (see below)

Fine grain sea salt and freshly ground pepper to taste

2 bay leaves

2 cups baby spinach 

1 can 400ml can chickpeas

Prep time : 30 minutes – Cook time: 30 minutes

Gluten free, soy-free, grain free

  1. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
  2. In a large saucepan, heat the oil over medium heat. Add the garlic and onion and saute for 3-5 minutes, or until the onion is translucent.
  3. 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 to a boil and then reduce the heat to  medium-low. Season with salt and black pepper and add the bay leaves.
  4. 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 remove and discard the bay leaves before serving


10 spice blend

Combine all ingredients in a medium jar. Secure lid and shake to combine. 

2 tblsp smoked paprika

1 tblsp of garlic powder, dried oregano, onion powder, dried basil, white pepper and cayenne pepper

1 1/2 fresh ground pepper

2 tsp dried thyme

1 1/2 tsp sea salt