Creamy Vegan Vegetable Soup

Foodie Friday is back by popular demand and I'm looking forward to sharing my favorite plant based recipes with you! I also promise not to bore you with paragraph after paragraph of describing the weather, the kitchen utensils I used and the color of my slippers. Just delicious vegan food and a request to let me know what you think of my recipes.

Creamy Vegetable Soup


  • 1 can cannellini beans

  • 3 carrots

  • 2 celery sticks

  • 64 oz. vegetable broth

  • fresh thyme, to taste

  • 1 cup frozen peas

  • 4 cloves garlic

  • 4 medium red potatoes

  • 1 medium yellow onion

  • black pepper, to taste

  • extra virgin olive oil

  • Italian seasoning

  • salt

  • 1 cup cashews

  1. Bring 16 oz. broth to a boil.

  2. Place cashews in a blender and pour boiling broth over them. Soak cashews for 15 minutes.

  3. Peel and mince garlic and onion. Peel and dice carrots, celery and potatoes. Combine all into a bowl.

  4. Heat skillet and coat with oil.

  5. Add all the vegetables, including the peas, to the skillet to cook. Stir occasionally and cook until softened.

  6. Add remaining broth, thyme, and spices to the pot.

  7. Drain and rinse beans, add to the pot.

  8. Bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until potatoes are fork-tender, about 8-10 minutes.

  9. Meanwhile, blend cashews and boiling broth in a blender until smooth.

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

  11. To serve, divide soup between bowl. Top with reserved thyme and enjoy.

Much love, Megan

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