Creamy Vegetable Soup with Collards and Chickpeas

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Creamy Vegetable Soup with Collards and Chickpeas

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

Instructions

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-powered blender (like a Vitamix) 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.

(Adapted from recipe for 10-Spice Vegetable Soup with Cashew Cream, by Angela Liddon, from ohsheglows.com)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

7 thoughts on “Creamy Vegetable Soup with Collards and Chickpeas”

    • washbearblog

      This is how I do it with the Instant Pot: place all ingredients into the pot (except cashews and 1 c broth). Cook on Manual high pressure for 10 minutes. Release pressure. Add the pureed cashew cream and stir. Done!

      Reply
    • Vicki Brett-Gach

      Hi Wendy, thanks for your question. Here are instructions for your pressure cooker from another soup recipe I have on my site. Adapt as needed but this should work just fine!

      In a large Electric Pressure Cooker, sauté the onion for a few minutes, using a little water to avoid sticking. Add carrots, celery, bell pepper, and garlic and stir for a minute or less, just until you can smell the cooking garlic. Then select Cancel to stop the sauté process.

      To the pressure cooking pot, add the next 9 ingredients (potatoes through black pepper). Lock the lid in place. Select High Pressure and set timer for 12 minutes.

      After the cooking is complete, allow to rest for 10 minutes, and then use the quick release method to release any remaining pressure. When valve drops, carefully remove lid. In a high-powered blender like a Vitamix, blend the cashews with about 2 or 3 cups of cooked soup, until smooth and creamy. Return mixture to soup pot and stir well. Serve hot.

      Hope this helps! : )

      Reply
  2. washbearblog

    I loved this recipe! So healthy! Our family is down with colds on a cold winter day, and this soup really hit the spot! I’m going to eat collards more often because of this recipe. Thank you!

    Reply

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