Creamy Veg Soup

Course Soup
Cuisine Mediterranean


  • 1 White Onion
  • 4 Carrots (large)
  • 6 Potatoes (red or yellow)
  • 1 Leek
  • 4 Cloves garlic
  • 1/2 cup Raw cashews (can be omitted)
  • 1 cup broiling water to soak cashews
  • 1/2 cup Plant milk
  • 1/2 tsp Rosemary
  • 1/4 Thyme
  • 1/4 nutritional yeast
  • Salt / Pepper to taste


  • If using, add boiling water to cashews in a bowl and set aside for 1/2 hour.
  • Blend with a mini blender such as a Ninja.
  • Meanwhile, clean and chop all veggies into large chunks uniformly.
  • Yes, you don’t really have to scrape or peel if you don’t want to. Place in all ingredients, bar herbs, in large pot and add 6 cups water. 
  • This should just cover the veggies. Cover, bring to a boil, reduce and cook until tender, 15-20 minutes. DO NOT drain.
  • Add herbs and blend with an immersion blender or if using a regular blender, let the soup cool down for about a half-hour.
  • Add milk and blended cashews.
  • Adjust salt and seasonings.
  • Note: This is oil-free, dairy-free and vegan
Keyword no dairy, Vegan, vegetarian