This has been a go to for me for a couple of years. My 'selective' eater will eat it in combo with a nice fresh loaf of bread. It freezes beautifully and is not too labour intensive. If you are in a rush, chop the veggies in advance and you can have a quick weeknight meal. I always add the chickpeas and along with the cashew cream, they provide some protein and healthy fat to increase the nutrient density of this meal
¾ cup raw cashews, soaked for at least 4 hrs
6 cups vegetable broth
2 tsp extra virgin olive oil
4 cloves garlic, minced
1 yellow onion, diced
3 medium carrots, chopped
1 red bell pepper, chopped
1½ cup chopped sweet potato/butternut squash
2 stalks celery, chopped
1 28 oz can diced tomatoes, w/ their juices
1 Tbsp 10-spice blend (see below)
Fine grain sea salt and freshly ground black pepper, to taste
2 bay leaves
1-2 cups torn kale leaves
1 15 oz can chickpeas, drained and rinsed
10 spice blend
2 Tbsp smoked paprika
1 Tbsp each of garlic powder, dried oregano, onion powder, dried basil
2 tsp dried thyme
1½ tsp freshly ground black pepper
1½ tsp fine grain sea salt
1 tsp each white pepper and cayenne pepper
Combine all ingredients in a medium jar, secure the lid and shake to combine. Always shake before use. Makes lots for future soups / stews / stirfrys
In a blender combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.
In a large saucepan, heat the oil over medium heat. Add the garlic and onion and saute for 3-5 min, or until the onion is translucent.
Add the carrots, bell pepper, sweet potato, celery, diced tomatoes wit their juices, remaining 5 cups of broth, the cashew cream, and the 10-spice blend. Stir well to combine Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and pepper and add the bay leaves.
Simmer the soup, uncovered, for at least 20 min, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the kale and chickpeas. Remove and discard the bay leaves before serving.
Taken from Oh She Glows by Angela Liddon