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OSG harvest soup

Hearty Harvest Vegan Soup

Melissa Champagne
This Hearty Harvest Vegan Soup combines wholesome vegetables, creamy cashews, and protein-rich chickpeas for a delicious, nourishing meal that boosts your health with every bite.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Soaking 2 hours
Total Time 2 hours 40 minutes
Course dinner, Lunch
Cuisine American
Servings 6
Calories 224 kcal

Ingredients
  

For the soup:

  • 3/4 cup raw cashews soaked
  • 6 cups vegetable broth
  • 1 tbsp extra-virgin olive oil
  • 5 garlic cloves minced
  • 1 onion large, chopped
  • 1 cup carrots about 3 medium, chopped
  • 1 red bell pepper chopped
  • 2 cups sweet potato regular potato, or butternut squash
  • 1 cup chopped celery about 2 stalks
  • 1 can diced tomatoes, with their juices 28-ounce/796 mL
  • 1 to 2 tbsp Homemade 10-Spice Mix
  • salt and freshly ground black pepper to taste
  • 2 to 3 cups baby spinach or destemmed torn kale leaves
  • 1 can chickpeas or other beans, drained and rinsed 14-ounce/398 mL

Homemade 10-Spice Mix - Makes 1/2 cup

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp onion powder
  • 1 tbsp dried basil
  • 2 tsp dried thyme
  • 1 1/2 tsp freshly ground black pepper
  • 1 1/2 tsp fine grain sea salt
  • 1 tsp white pepper optional
  • 1 tsp cayenne pepper

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

If you prefer not to make the 10-Spice Mix, you can use your favorite store-bought Cajun or Creole seasoning and adjust to taste. You'll have leftover spice blend, so store it in a container and keep it on hand to easily add flavor to any dish! It’s perfect for pasta sauces, soups, as a tofu seasoning, stir-fries, and more.
When thawed, the soup broth may appear slightly grainy, but don’t worry—it will regain its smooth texture once reheated. Either way, it will still taste delicious!

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1688mgPotassium: 757mgFiber: 7gSugar: 10gVitamin A: 13392IUVitamin C: 40mgCalcium: 124mgIron: 5mg
Keyword fall, soup
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