Isha Recipes

Creamy Cashew Vegetable Soup

Ingredients:

• 1 cup cashews, soaked for 2 hours

• 4 cups vegetable broth

• 1 red bell pepper, diced

• 2 cups mushrooms (e.g. button, shiitake, cremini), sliced

• 1 cup cabbage, chopped

• 1 medium carrot, diced

• 1 celery stalk, diced

• 1 medium zucchini, diced

• 1 tablespoon olive oil

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika powder

• 1/2 teaspoon cumin powder

• 1/4 teaspoon freshly ground black pepper

• Salt to taste

• 2 tablespoons fresh lemon juice

• 2 tablespoons fresh cilantro or parsley, chopped

Method

1. Drain and rinse the soaked cashews. Blend them with 2 cups of vegetable broth until smooth and creamy. Set aside.

2. In a large pot, heat olive oil over medium heat until shimmering. Add the chopped cabbage and sauté for 3–4 minutes until it starts to soften.

3. Add the diced carrot and celery; cook for another 3–4 minutes.

4. Add the red bell pepper, mushrooms, and zucchini. Cook for 5–6 minutes, stirring occasionally.

5. Stir in the dried thyme, smoked paprika powder, cumin powder, and freshly ground black pepper. Cook for another minute to release the flavors.

6. Pour in the remaining 2 cups of vegetable broth and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.

7. Optional: For a creamier texture, remove about 2 cups of the vegetable mixture – particularly zucchini, carrots, and cabbage – and blend until smooth. Return the blended portion to the pot and stir to combine.

8. Add the cashew cream to the pot and stir well. Simmer for another 5 minutes, stirring occasionally.

9. Taste and adjust salt if needed.

10. Remove from heat and stir in the fresh lemon juice.

11. Serve hot, garnished with chopped fresh cilantro or parsley.