Spicy vegetable soup recipe

We hate the fact that summer’s gone, but this spicy vegetable soup recipe makes things that little bit easier.

As light, fresh and delicious as salads are, it’s time to swap them out for warm and wholesome soups, broths and stews. With the autumn months finally upon us, root vegetables are in abundance so stock up on these nutritious goodies and try this simple recipe from ohsheglows.com.

Spicy vegetable soup

Ingredients

For the soup:

• 3/4 cup raw cashews, soaked
• 6 cups vegetable broth, divided
• 1 tablespoon extra-virgin olive oil
• 3 large cloves garlic, minced
• 1 sweet or yellow onion, diced
• 3 medium carrots, peeled and chopped
• 1 red bell pepper, chopped
• 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
• 2 stalks celery, chopped
• 1 (28-ounce/796-mL) can diced tomatoes, with their juices
• 2 bay leaves
• 1-1  1/2 tablespoons Homemade 10-Spice Blend (recipe follows), to taste
• Fine-grain sea salt and freshly ground black pepper, to taste
• 1 to 2 cups baby spinach or destemmed torn kale leaves
• 1 (15-ounce) can chickpeas or other beans, drained and rinsed

Homemade 10-Spice Blend (makes 1/2 cup):

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons fine grain sea salt
• 1 teaspoon white pepper (optional)
• 1 teaspoon cayenne pepper

Directions:

1. Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for at least two hours. Drain and rinse the cashews.
2. In a blender, combine the soaked and drained cashews with one cup of vegetable broth and blend on the highest speed until smooth. Set aside.
3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for three to five minutes, or until the onion is translucent. Season generously with sea salt.
4. Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, the remaining 5 cups broth, the cashew cream, and 1-1.5 tablespoons of 10-spice blend. Stir well to combine . 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, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last five minutes of cooking, stir in the spinach/kale and drained beans.
6. To freeze, ladle the soup into containers (leaving one inch for expansion), cool slightly, secure lid and place in the freezer for up to six weeks.