Cashew Cream and Spinach Soup (Vegan)
July 16, 2013
Categories: Dinner, Lunch, Main Dish, Soups/Stews, Nuts/Seeds, Cashew Nut, Vegetables, Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, High Protein, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"This is an amazing soup! Rosemary, thyme and fresh garlic all together in luscious thick and creamy cashew soup... Note, that the cashews must be soaked in water for 24 to 48 hours"
- Serving Size: 1 (456.6 g)
- Calories 380.9
- Total Fat - 15.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 20.4 mg
- Sodium - 1451.2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 4.5 g
- Sugars - 7.8 g
- Protein - 36.2 g
- Calcium - 100.2 mg
- Iron - 3.5 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.2 mg
To make the cashew cream; drain the soaked cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
Preheat a stock pot over medium heat. Saute onion in olive oil until softened (about 3-4 minutes). Add garlic, rosemary, thyme and the salt; saute a minute more.
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
Add the cashew cream and fresh spinach leaves and simmer until spinach is wilted, 3 to 5 more minutes. Season with pepper. ***You may need to add water to thin the soup if it seems too thick. Taste for more salt and seasonings and let sit for 10 minutes to blend flavors.
Serve topped with green onions.
It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat
Tips & Variations
No special items needed.