We eat a lot of vegetables in our home on a regular basis. In fact, fruits and vegetables are probably 70% of our plates on most days. The other week, I went way right after my husband bought a bunch of delicious groceries. Since I wasn’t at home, that week turned into burrito week (all week long) because well, they’re delicious. So when I returned, I got to have fun with all of these veggies that were still there waiting for me.
Disclaimer * I made him sound useless. He’s totally not AND he makes me fresh juice all the time which we all know is a pain!
This 10 spice soup with cashew cream is delicious and completely plant-based and vegan. With ingredients like garlic, celery, and potatoes, you won’t be able to get enough!
If you’re a spice lover like me, you’ll know that it’s so exciting to develop new tastes and mixes that work well together. This soup is a great way to experiment with your spices. Maybe even try some new ones you haven’t used before!
Something that I really about this recipe is how I get to make my own cashew cream at home, and it’s so easy! We all know that it can be so hard to find a perfectly creamy soup that also remains dairy-free. Well, blending up some cashews to add a little texture can go a long way, and result in an amazing soup!
At Urban Hippie, trying new recipes is our favourite past time! This 10 spice soup with cashew cream is incredible, and really makes for a wonderful and quick meal!
Want to see more?
If you liked making our 10 spice soup or maybe just want to check out what else we offer, take a look at our company blog! We post so many unique recipes that make your life easier and help get you inspired in the kitchen. For example, we recommend you try out our Pumpkin Energy Balls or even try your hand at making some amazing Chia Jam!
Above all, we love to hear from you! So make sure to leave a review down below about your experience with this 10 Spice Soup!
10 Spice Vegetable Soup with Cashew Cream
3/4 cup raw cashews, soaked
6 cups vegetable broth
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 sweet or yellow onion, diced
3 medium carrots, chopped
1 yellow bell pepper, chopped
1 peeled and chopped sweet potato, or regular potato
2 stalks celery, chopped
1 28-ounce can diced tomatoes, with their juices
1 tablespoon 10-Spice Blend
Fine-grain sea salt and freshly ground black pepper, to taste
2 bay leaves
In a blender, combine the soaked and drained cashews with 1 cup of the 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 sauté for 3 to 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 the mixture 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.
Remove and discard the bay leaves before serving.
Recipe inspired by Oh She Glows.