Name: Creamy Vegan Cashew, Potato & White Bean Soup with Mixed Vegetables
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 (398 ml) cans cannellini (white kidney) beans; 3 medium carrots; 1 ½ cups cashews, roasted unsalted; 3 sticks celery; 2839 ml chicken or vegetable broth; 1 small pkg fresh thyme; 1 ½ cups frozen corn; 1 ½ cups frozen peas; 6 cloves garlic; 6 medium red potatoes; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Creamy Vegan Cashew, Potato & White Bean Soup with Mixed VegetablesCreamy Vegan Cashew, Potato & White Bean Soup with Mixed Vegetables — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

2 (398 ml) cans cannellini (white kidney) beans

3 medium carrots

1 ½ cups cashews, roasted unsalted

3 sticks celery

2839 ml chicken or vegetable broth

1 small pkg fresh thyme

1 ½ cups frozen corn

1 ½ cups frozen peas

6 cloves garlic

6 medium red potatoes

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Place a large pot over high heat. Add broth, cover, and bring to a boil.

Meanwhile, wash and dry the fresh produce.

Place cashews in a medium bowl. Carefully pour boiling broth over the cashews and set aside to soak for 15 minutes. Reserve pot for later use.

Peel and mince garlic. Peel and small dice onions. Transfer both to a large bowl.

Peel and small dice carrots. Trim and small dice celery. Add both to the bowl.

Medium dice potatoes. Add to the bowl along with corn and peas.

Return pot to medium heat.

Once the pot is hot, add oil and swirl to coat the bottom.

Add veggies to the pot and cook, stirring occasionally, until starting to soften, 7-8 minutes.

Meanwhile, slide thyme leaves off the stems; discard stems.

Add broth, half the thyme (reserving the rest for garnish), and spices to the pot.

Drain and rinse beans; add to the pot.

Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until potatoes are fork-tender, about 10 minutes.

Meanwhile, working in batches if necessary, transfer the cashew-broth mixture to a blender and purée until smooth.

Add cashew cream to the pot and stir to combine. Cook, stirring occasionally, until soup begins to thicken, 6-8 minutes.

To serve, divide soup between bowls. Top with reserved thyme and enjoy!

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