Dinner for 5

Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Total time: 35 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 cup raw cashews; 1 tbsp extra virgin olive oil; 1 onion; 4 cloves garlic; 1 tsp thyme; 1 tsp oregano; 1 bags (16 oz) frozen mixed veggies; 3 cups diced yukon gold potato; 2 cups broccoli or cauliflower small florets; 4 cups vegetable broth; 1 tsp kosher salt + freshly ground black pepper; 1 tbsp reduced sodium soy sauce

Cashews blend into a creamy base for potatoes, broccoli, and mixed vegetables simmered in seasoned vegetable broth.

$1.99per serving $

35 minstart to table

5servings

American Vegetarian Vegan Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

1 cup raw cashews
1 tbsp extra virgin olive oil
1 onion
4 cloves garlic
1 tsp thyme
1 tsp oregano
1 bags (16 oz) frozen mixed veggies
3 cups diced yukon gold potato
2 cups broccoli or cauliflower small florets
4 cups vegetable broth
1 tsp kosher salt + freshly ground black pepper
1 tbsp reduced sodium soy sauce

Steps

Soak the cashews in hot water for 10 minutes, then drain and blend them with fresh water until smooth.
Heat the olive oil in a large soup pot over medium heat and cook the onion, garlic, thyme, and oregano for 5 minutes.
Add the frozen vegetables, potatoes, broccoli, vegetable broth, salt, and pepper, then bring the soup to a boil.
Reduce the heat and simmer uncovered for 15 minutes, until the potatoes and vegetables are tender.
Stir in the cashew cream and soy sauce, then simmer for 5 minutes without boiling.