Description
This thick, creamy, vegetarian Italian-style chickpea soup is the coziest & most comforting thing to make on a chilly day! It’s dairy-free thanks to cashew cream (my favorite substitute for milk or heavy cream!) and made with canned chickpeas to keep things simple. Lots of veggies and aromatics like onion, garlic, leeks, zucchini, canned fire-roasted tomatoes (yum!), and baby spinach make up the flavorful body of the soup. Everything comes together for a meal so good that every bite is just as satisfying as the first!
Ingredients
- 3/4 cup raw cashews
- 2 tablespoons olive oil
- 1 medium sized onion, diced
- 1 leek, white and light green parts thinly sliced into half moons
- 3 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1 medium zucchini, diced
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Pinch of chili flakes (optional)
- 1/4 cup tomato paste
- 4 cups vegetable broth, divided
- 1 14.5 ounce can fire roasted diced tomatoes
- 2 15 ounce cans chickpeas, drained and rinsed
- 5 ounces baby spinach
- Salt and pepper to taste
- Fresh basil and pine nuts to garnish
Instructions
- Soak cashews. In a small heat proof bowl, cover raw cashews in just boiled water and set aside to soak while you start making the recipe. You can also start soaking before prepping the veggies.
- Make the aromatic base of the soup. Add 2 tablespoons olive oil to a large soup pot over medium heat. Add the onions, leeks, garlic, and kosher salt and sauté until tender and starting to lightly caramelize – about 8-10 minutes. Add the diced zucchini and cook for 4-5 minutes more – until just starting to soften. Add the tomato paste, Italian seasoning, oregano, and chili flakes if using. Cook for 2 minutes, stirring frequently, until the tomato paste has started to darken and the spices are aromatic. Pour in 2 cups of the vegetable broth and add the chickpeas and canned diced tomatoes. Stir to combine and scrape up any stuck-on bits from the bottom of the pan. Bring to a simmer. Simmer for 10-12 minutes, stirring occasionally, while you prepare the cashew cream.
- Make the cashew cream. Drain the raw soaked cashews and add to a high-speed blender container along with the remaining 2 cups of broth. Blend on high for 1-2 minutes, until entirely smooth and creamy with no visible pieces of cashew remaining.
- Finish assembling the soup. Pour the cashew cream mixture into the pot and bring back to a simmer. Cook for 5-6 minutes more, until the vegetables are tender and the soup has thickened and reduced slightly. Add the baby spinach, fold into the soup, and allow to wilt for a few minutes.
- Season and serve! Season the soup to taste with salt and pepper and serve! Garnish with fresh basil and pine nuts if desired.
Notes
This soup should keep in a covered container in the refrigerator for 4-5 days, and can also be frozen for up to 4 months.
Depending on your serving size, this soup could serve anywhere between 4-6 people. Nutrition facts are for 5 servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian