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10 Spice Vegetable Soup

From Oh She Glows

Serves 4-6

For the soup:
  • 3/4 cup raw cashews, soaked

  • 6 cups vegetable broth, divided

  • 1 tablespoon extra-virgin olive oil

  • 3 large cloves garlic, minced

  • 2 cups diced sweet onion (about 1 medium)

  • 1 heaping cup peeled and chopped carrots (about 3 medium)

  • 1 red bell pepper or 1 cup jarred roasted red pepper, chopped

  • 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash

  • 1 heaping cup chopped celery (about 2 stalks)

  • 1 (28-ounce/796-millilitre) can diced tomatoes, with their juices

  • 1 to 2 tablespoons Homemade 10-Spice Mix, to taste

  • Fine-grain sea salt and freshly ground black pepper, to taste

  • 2 to 3 cups baby spinach or destemmed torn kale leaves

  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed

Homemade 10-Spice Mix (makes 1/2 cup):
  • 2 tablespoons smoked paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon dried oregano

  • 1 tablespoon onion powder

  • 1 tablespoon dried basil

  • 2 teaspoons dried thyme

  • 1 1/2 teaspoons freshly ground black pepper

  • 1 1/2 teaspoons fine grain sea salt

  • 1 teaspoon white pepper (optional)

  • 1 teaspoon cayenne pepper

  1. Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.

  2. 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.

  3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt.

  4. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1 to 2 tablespoons 10-Spice Mix (to taste). Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.

  5. Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-Spice Mix, to taste.

  6. To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.

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