10-Spice Vegetable Soup

10-Spice Vegetable Soup

Health Rating
Prep Cook Ready in Servings
20 min 45 min 1 h 5 min 6

Ingredients


3/4 cup Cashew nuts, raw (soaked and drained)
1 cup Vegetable stock/broth
1 tbsp Extra virgin olive oil
1 onion(s) Sweet onion (diced)
3 clove(s) Garlic (minced)
3 medium Carrots (peeled, chopped)
1 medium pepper(s) Red bell pepper (chopped)
1 1/2 cup Sweet potato (chopped)
2 medium stalk(s) Celery (chopped)
2 can(s) (16 oz) Diced tomatoes, canned
5 cup Vegetable stock/broth
1 tbsp, ground Basil, dried (for spice blend)
1 1/2 tsp Black pepper (for spice blend)
1 tsp Cayenne pepper (for spice blend)
1 tbsp Garlic powder (for spice blend)
1 tbsp Onion powder (for spice blend)
1 tbsp Oregano, dried (for spice blend)
2 tbsp Paprika (for spice blend)
1 1/2 tsp Sea salt (for spice blend)
2 tsp, ground Thyme, dried (for spice blend)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
3 cup Baby spinach (or kale)
1/8 tsp Salt and pepper (to taste)

Instructions


1. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.

 

2. Make 10-spice blend by combining basil, black pepper, cayenne pepper, garlic power, onion powder, oregano, paprika, sea salt, and thyme. You should have 1/2 cup of the mixture. Set aside.


3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season with sea salt.

4. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1-2 Tbsp 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.

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 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-spice mix, to taste.

Enjoy!

Nutrition Facts

Per Portion

Calories 404
Calories from fat 112
Calories from saturated fat 39
Total Fat 12.4 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.5 g
Monounsaturated Fat 16.7 g
Cholesterol 0
Sodium 2010 mg
Potassium 1258 mg
Total Carbohydrate 59 g
Dietary Fiber 15.9 g
Sugars 12.0 g
Protein 13.8 g

Dietary servings

Per Portion


Meat Alternative 0.9
Vegetables 4.5

Energy sources


Pygal59%464.4969730735131218.6711647667367828%293.3198405963244208.66061732695114%343.46323476131784115.2182521757424559%28%14%CarbohydratesFatProtein

Notes:

Vegetables

provide key vitamins and minerals required for vital health and maintenance of the body!

Recipe from:
Lunch
Main
Soup
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