10 Spice Vegetable Soup with Cashew Cream

The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, TheOh She GlowsCookbook: Over 100 Recipes to Glow from the Inside Outby Angela Liddon.

“This is quite possibly the ultimate bowl of comfort food, made with a decadent, creamy broth and loaded with an array of health-boosting spices. It’s really hard to stop at one bowl! Be sure to soak the raw cashews in water the night before (or for at least three to four hours) so they are ready when you plan to make the soup.”

Ingredients

3/4 cup raw cashews, soaked
6 cups vegetable broth
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 sweet or yellow onion, diced
3 medium carrots, chopped
1 red bell pepper, chopped
11/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
2 stalks celery, chopped
1 28-ounce can diced tomatoes, with their juices
1 tablespoon 10-Spice Blend
Fine-grain sea salt and freshly ground black pepper, to taste
2 bay leaves
1 to 2 cups baby spinach or de-stemmed torn kale leaves (optional)
1 15-ounce can chickpeas or other beans, drained and rinsed (optional)

Instructions

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 sauté for 3 to 5 minutes, or until the onion is translucent.
Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups 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 black pepper and add the bay leaves.
Simmer the soup, uncovered, for at least 20 minutes, until the vegetables are tender. Season with salt and black pepper.
During the last 5 minutes of cooking, stir in the spinach and beans, if desired. Remove and discard the bay leaves before serving.
Tip: If you don’t have the ingredients on hand to make the 10-Spice Blend, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste.

Oh She Glows 10 Spice Blend

Ingredients

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine-grain sea salt
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper

Instructions

Combine all of the ingredients in a medium jar. Secure the lid and shake to combine. Shake the jar before each use.

If you are interested in exploring and tasting more recipes from Oh She Glows, pick up a copy in our store or online and join us for the World Spice Cookbook Club, coming up March 4th. RSVP to [emailprotected].

Tagged with: basilcayennegarliconionoreganosaltsmoked paprikaThymeWhite Pepper

10 Comments

Gael Geniesse says:
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March 1, 2015 at 8:06 AM
Can you post soups without tomatoes, gluten or milk. Love your turmeric and curry -soaking cashews. . . . recipes to help inflammation.
Reply
- Sherrie says:
  March 1, 2015 at 11:17 AM
  This recipe is from a great cookbook that we carry and is the March selection for our Cookbook Club. We also try to post a wide variety of recipes that use a lot of different ingredients, and that show how creative you can be with spices. The wonderful thing about soups is that you can add or not use veggies, gluten or dairy if they’re in the recipe. If you want to thicken a soup, pureed rice or potatoes work well, as does arrowroot. Instead of using dairy, you can use soy, coconut or almond milk. There are also a lot of good quality gluten-free flours available in stores and online. You might also go to Google or Bing and search for recipes that reduce inflammation – there are probably quite a few good ones out there. Good luck! It’s so much fun to be creative when cooking!
  Reply
Kat says:
August 24, 2017 at 11:33 AM
What is the 10 spice blend for this soup?
Reply
- Sherrie says:
  September 5, 2017 at 11:12 AM
  The link is fixed now. Enjoy!
  Reply
Denise J. says:
See Also
Cornbread Stuffing Recipe - Sally's Baking Addiction
December 16, 2017 at 9:06 AM
I have both of Angela’s cookbooks, and this recipe is a definite keeper! i have made this at least 20 Times!! The Kale or spinach and chickpeas, in my opinion, are not optional. I’ve added an extra cup of broth because I add more veggies when I make it. HIGHLY RECOMMEND!,
Reply
Jackie Hynes says:
October 6, 2020 at 9:21 AM
Can you substitute another nut for the cashew cream portion of the recipe?
Reply
- Sherrie says:
  October 8, 2020 at 1:46 PM
  Since it’s used like one would use coconut milk in a soup recipe, you could use another neutral nut like almonds or macadamia. Just be sure to soak them first.
  Reply
Jackie Hynes says:
October 8, 2020 at 3:22 PM
Will do! Thanks!
Reply
Karen says:
October 2, 2021 at 1:32 PM
What a surprise to see Angela’s recipe on your web site. Just purchased Cajun Black and can’t wait to try it with Angela’s soup AND my veganized version of a Paul Prudhomme recipe “Chicken Big Mamou on Pasta” using Soy Curls in place of chicken. What is your cookbook club?
Reply
- Sherrie says:
  October 27, 2021 at 2:19 PM
  Years ago, we used to have a Cookbook Club, and would often get permission to post recipes from the cookbooks we did on our blog. That’s where this recipe came from. Perhaps you have a Cookbook Club in your area that you could join? I know there are quite a few online Cookbook Clubs, too, that are out there.
  Reply

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