Spiced Vegan Winter Soup
February calls for cozy bowls of nourishing soups like this one! It’s packed with fresh vegetables and warming spices like turmeric and coriander. Top with pumpkin seeds for a little added crunch and a boost of magnesium. If serving to a baby, use low-sodium vegetable broth, omit the salt and pumpkin seeds and chop the veggies into chickpea sized bites. Best to smash the navy beans before serving to a baby as well.
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Spiced Vegan Winter Soup Recipe
Spiced Vegan Winter Soup
Yield: 8 (1 serving = 2 cups)
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
February calls for cozy bowls of nourishing soups like this one! It’s packed with fresh vegetables and warming spices like turmeric and coriander. Top with pumpkin seeds for a little added crunch and a boost of magnesium. If serving to a baby, use low-sodium vegetable broth, omit the salt and pumpkin seeds and chop the veggies into chickpea sized bites. Best to smash the navy beans before serving to a baby as well.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 celery stalks (trimmed and chopped)
- 4 medium carrots (trimmed and chopped)
- 6 medium tomatoes (chopped)
- 2 (14-ounce)cans navy beans (rinsed and drained)
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 2 1/2 teaspoons sweet paprika
- 1/2 teaspoon black pepper (freshly ground)
- 2 teaspoons turmeric (ground)
- 1/2 teaspoon coriander (ground)
- 1 teaspoon salt
- 8 cups vegetable broth
- 1 cup raw cashews
- Juice of 2 lemons
- Chopped parsley or pumpkin seeds (optional; garnish)
Instructions
- Heat oil in a large soup pot over medium-high heat. Add the celery, carrots, onions, and garlic along with all of the spices and seasonings. Cook, stirring continuously until fragrant (5-6 minutes).
- Add all remaining ingredients except cashews, lemon juice, and parsley/pumpkin seeds. Bring mixture to a boil, then reduce heat to low.
- Remove 2 cups of soup and place in a high-speed blender. Add the cashews to the broth and blend until smooth. Return mixture to the soup pot and stir. Then cover and simmer on low for 15 minutes.
- Remove from heat, add lemon juice, cover and let rest for 10 minutes, then garnish with parsley/pumpkin seeds and serve hot.
- Store leftovers in an airtight container for up to 5 days in the fridge and 3-6 months in the freezer.
Nutrition Facts
Calories
312Fat
13Sat. Fat
2Carbs
40Fiber
9Net carbs
31Sugar
8Protein
13Sodium
1738Cholesterol
0
