Cashew Vegetable Soup
This is one of my favorite soup recipes from when I was a child!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 cups
Calories 74 kcal
Ingredients
BOIL water in tea kettle.
PREPARE veggies.
COOK in 6-quart pot, with enough boiling water to cover veggies.
- 2 medium onions chopped
- 6 cloves garlic
- 1 lb sliced carrots
- 2 ½ lb potatoes peeled and sliced
- 1 small cabbage thinly sliced, about 8-10 cups
BLEND cream for soup and POUR into cooked veggies.
- 1 ½ cups cashews OR blanched almonds
- 2 ½ cups water dipped from the soup
- 2 Tbsp onion powder
- 1 ½ Tbsp salt adjust to taste
ADD after done cooking.
- 6 cups broccoli flowerettes cut small
Instructions
-
CHOP vegetables into kettle.
-
POUR boiling water to barely cover vegetables.
-
SIMMER over medium-high heat until vegetables are almost done.
-
BLEND nuts, onion powder, salt, and water until very smooth.
-
POUR into vegetables.
-
ADD broccoli.
-
SHUT off heat and let SIT for 15-20 minutes before serving OR chill if serving the next day.
Recipe Notes
Be sure to always use fresh onion and minced garlic in your vegetable soups–it adds a world of flavor that no seasoning can ever compete with!
Nutrition Facts
Cashew Vegetable Soup
Amount Per Serving (1 cup)
Calories 74
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 465mg20%
Potassium 258mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 3328IU67%
Vitamin C 33mg40%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.