This 10 spice vegetable soup with cashew cream
by Angela Liddon is one of our favourite Winter Warmers
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
- 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.
- 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.
- 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.
- 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