10 Spice Soup With Cashew Cream

Urban Hippie 10 Spice Soup with cashew cream

We eat a lot of vegetables in our home on a regular basis. In fact fruits and vegetables are probably 70% of our plates on most days.  The other week, I went way for  right after my husband bought a bunch of delicious groceries. Since I wasn't at home, that week turned into burrito week (all week long) because well, they're delicious.  So when I returned, I got to have fun with all of these veggies that were still there waiting for me. 

Disclaimer * I made him sound useless. He's totally not AND he makes me fresh juice all the time which we all know is a pain.

10 Spice Vegetable Soup with Cashew Cream


  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth
  • 2 teaspoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 sweet or yellow onion, diced
  • 3 medium carrots, chopped
  • 1 yellow bell pepper, chopped
  • 1 peeled and chopped sweet potato, or regular potato
  • 2 stalks celery, chopped
  • 1 28-ounce can diced tomatoes, with their juices
  • 1 tablespoon 10-Spice Blend
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2 bay leaves


  1. In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.
  2. In a large saucepan, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.
  3. Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups broth, the cashew cream, and the 10-Spice Blend. Stir well to combine.
  4. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.
  5. Simmer the soup, uncovered, for at least 20 minutes, until the vegetables are tender. Season with salt and black pepper.
  6.  Remove and discard the bay leaves before serving.

Recipe inspired by Oh She Glows.

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