Recipe Series: 10-Spice Vegan Soup

This soup is wonderfully spicy and comforting, with a thickened broth made by blending soaked cashews and vegetable broth. We found it on the website ohsheglows.com.

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Ingredients:

For the soup

• 3/4 cup (180 mL) raw cashews, soaked

• 6 cups (1.5 L) vegetable broth

• 1 tablespoon (15 mL) extra-virgin olive oil

• 3 large garlic cloves, minced

• 2 cups (475 mL) diced sweet onion (about 1 medium)

• 1 heaping cup peeled and chopped carrots (about 3 medium)

• 1 red bell pepper or 1 cup (240 mL) jarred roasted red pepper, chopped

• 1 1/2 cups (360 mL) peeled and chopped sweet potato, regular potato, or butternut squash

• 1 heaping cup (a non-heaping cup is 240 mL) chopped celery (about 2 stalks)

• 1 (28-ounce/796-mL) can diced tomatoes, with juices

• 1-2 tablespoons (15-30 mL) Homemade 10-Spice Mix (see below), to taste

• Fine-grain sea salt and freshly ground black pepper, to taste

• 2 to 3 cups (475 to 715 mL) baby spinach or destemmed torn kale leaves

• 1 (14-ounce/398-mL) can chickpeas or other beans, drained and rinsed

For the Homemade 10-Spice Mix--makes 1/2 cup

• 2 tablespoons (30 mL) smoked paprika

• 1 tablespoon (15 mL) garlic powder

• 1 tablespoon (15 mL) dried oregano

• 1 tablespoon (15 mL) onion powder

• 1 tablespoon (15 mL) dried basil

• 2 tablespoons (30 mL) dried thyme

• 1 1/2 teaspoons (7.5 mL) freshly ground black pepper

• 1 1/2 teaspoons (7.5 mL) fine-grain sea salt

• 1 teaspoon (5 mL) white pepper (optional)

• 1 teaspoon (5 mL) cayenne pepper

Place cashews in a bowl and add enough water to over. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and saute for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1 to 2 tablespoons 10-Spice Mix (to taste). Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper. Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach/kale, and drained beans. Add more 10-Spice Mix, to taste. To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.

Recipe taken from the website OhSheGlows, created by Angela Liddon. Copyright 2026 OhSheGlows.