Oh my goodness, this Creamy Vegetable Soup is just about the best thing in the world, especially on a snowy winter’s night.
It’s my spin on a 10-Spice Vegetable Soup with Cashew Cream created by Angela Liddon (from ohsheglows.com). I was inspired by how hearty her recipe looked, but in my version, I eliminate all the olive oil, reduce the cashews, use less garlic, less tomatoes, simplify the spices, and I love to use collards greens instead of kale. My version, although a little lighter, is still thick and heavenly.
I’m just going to add that not only is it terrific on its own, it’s wonderful served over brown rice or quinoa.
This is one fantastic soup, any way you ladle it. Just add a warm loaf of crusty bread for a truly perfect frigid-weather meal.
CREAMY VEGETABLE SOUP WITH COLLARDS AND CHICKPEAS
1 onion, diced
1 large clove fresh garlic, minced
3 carrots, peeled and diced
2 stalks celery, diced
1 red or green bell pepper, diced
2 red or Yukon gold potatoes, diced
1 14-ounce can diced tomatoes
6 cups vegetable broth, divided
1 can chickpeas, drained and rinsed
2 cups collard greens, chopped
2 bay leaves
1 teaspoon Creole Seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup raw cashews
In a large soup pot over medium-high heat, sauté diced onions in about 1/4 cup of water for about five minutes, or until soft and translucent. Add garlic, and continue to sauté for 30 seconds.
Add the carrots, celery, bell pepper, potato, and diced tomatoes with their juices. Pour in 5 cups of the broth (holding aside 1 cup), and add in the chickpeas, collards, and seasonings. Stir well to combine.
Bring the stew to a boil, and then reduce heat to medium-low. Cover and simmer for at least 20 minutes, or until vegetables are nice and tender.
Meanwhile, in a high-speed blender process the cashews with remaining 1 cup of vegetable broth, and blend until smooth. During the last 5 minutes of cooking, stir in the cashew cream. Remove bay leaves, and serve hot.