Creamy Vegan Cashew, Potato & White Bean Soup with Mixed Vegetables

Ingredients

• 15 oz cannellini (white kidney) beans (15 oz can; drained and rinsed)
• 2 carrots (medium; peeled and small diced)
• 1 cup roasted unsalted cashews
• 2 sticks celery (trimmed and small diced)
• 64 fl oz chicken or vegetable broth (Use vegetable broth to keep the soup vegan)
• 1 small package fresh thyme (Leaves removed from stems; stems discarded; reserve half for garnish)
• 1 cup frozen corn
• 1 cup frozen peas
• 4 cloves garlic (peeled and minced)
• 4 red potatoes (medium; diced)
• 1 yellow onion (medium; peeled and small diced)
• black pepper (to taste)
• extra virgin olive oil (for coating the pot; amount not specified)
• Italian seasoning (amount not specified)
• salt (to taste)

Steps

1. 1

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

2. 2

   Meanwhile, wash and dry the fresh produce.

3. 3

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

4. 4

   Peel and mince the garlic. Peel and small dice the onion, then transfer both to a large bowl.

5. 5

   Peel and small dice the carrots. Trim and small dice the celery, then add both to the bowl.

6. 6

   Dice the potatoes into medium pieces. Add them to the bowl along with the corn and peas.

7. 7

   Return the reserved pot to medium heat.

8. 8

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

9. 9

   Add the prepared vegetables to the pot. Cook, stirring occasionally, until they begin to soften, 6–7 minutes.

10. 10

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

11. 11

    Add the broth, half of the thyme leaves, salt, black pepper, and Italian seasoning to the pot. Reserve the remaining thyme for garnish.

12. 12

    Drain and rinse the beans, then add them to the pot.

13. 13

    Bring the soup to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are fork-tender, 8–10 minutes.

14. 14

    Meanwhile, transfer the cashew-and-broth mixture to a blender and purée until smooth.

15. 15

    Add the cashew cream to the pot and stir to combine. Cook, stirring occasionally, until the soup begins to thicken, 5–7 minutes.

16. 16

    Divide the soup between bowls. Top with the reserved thyme and serve.

Notes

The structured recipe lists chicken or vegetable broth; use vegetable broth for a fully vegan soup. The amount of olive oil, salt, black pepper, and Italian seasoning is not specified. Use caution when transferring hot broth and cashews to a blender; vent the lid according to the blender manufacturer's instructions.

Nutrition per serving

• soup
• main
• vegan
• vegetarian
• dairy-free
• plant-based
• gluten-free
• one-pot