ISHA RECIPE
Creamy Cashew Vegetable Soup
Serves 4
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
- Drain and rinse the soaked cashews. Blend them with 2 cups of vegetable broth until smooth and creamy. Set aside.
- 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.
- Add the diced carrot and celery; cook for another 3–4 minutes.
- Add the red bell pepper, mushrooms, and zucchini. Cook for 5–6 minutes, stirring occasionally.
- Stir in the dried thyme, smoked paprika powder, cumin powder, and freshly ground black pepper. Cook for another minute to release the flavors.
- Pour in the remaining 2 cups of vegetable broth and bring to a simmer. Cook for 10 minutes or until the vegetables are tender.
- 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.
- Add the cashew cream to the pot and stir well. Simmer for another 5 minutes, stirring occasionally.
- Taste and adjust salt if needed.
- Remove from heat and stir in the fresh lemon juice.
- Serve hot, garnished with chopped fresh cilantro or parsley.
