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January 26, 2010

Vegan Cream of Vegetable Soup


This is one of those "everything but the kitchen sink" recipes...creamy and satisfying! Cashew cream is amazing and does such wonders to soups.

Make your own soup. Be creative. My recipe is just a starting point or inspiration. Use your own variety of veggies and seasonings, then add cashew cream, run it all through the blender and yummmmmmmm - enjoy!




8 cups of vegetable broth
6 cups water
1 bunch kale, chopped
2 carrots, chopped
2 celery stalks, chopped
1 parsnip, chopped
1 zucchini, chopped
2 bunches broccoli, coursely chopped
1/2 - 3/4 cup parsley, chopped
1 onion, chopped (or 4 green onions, chopped)
2 cups baby spinach, chopped
1 Tbs fresh cilantro, chopped
2 Tbs fresh dill, chopped
2 tsp dried thyme
1 tsp salt, to taste
dash, black pepper to taste
1/2  cup raw cashews

Add all ingredients (except cashews) to large soup pot. Bring to a boil.
Cover and cook 30 - 60 min.

Cashew Cream: Blend cashews with just enough water to cover on high, until creamy. Pour through seive or nut mylk bag. Stir into soup and cook on low for 10 minutes.

In batches, pour soup mixture and veggies into blender and mix until
creamy. Return to another soup pot. and keep over low heat for a few
minutes.

Serve and garnish with parsley and slivered red bell pepper.

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