Nourish Your Body with Creamy Vegetable Soup Magic– Discover the health benefits of my delicious Creamy Vegetable Soup, a nourishing recipe that will enhance your overall wellness! This comforting dish combines a rich variety of vegetables with a creamy texture, offering a perfect balance of taste and nutrition. Packed with essential vitamins, minerals, and antioxidants, it supports your immune system, boosts energy levels, and promotes a healthy digestive system.

The diverse mix of vegetables ensures you get a wide range of nutrients, such as vitamin A for vision, vitamin C for immunity, and fiber for digestion. The creamy texture comes from healthy ingredients like blended cauliflower and a touch of coconut milk, which provide a satisfying mouthfeel without the need for heavy cream, keeping it light and heart-friendly.

Incorporating this soup into your diet can help you maintain a healthy weight. It is low in calories but high in satiety, making you feel full and satisfied. Plus, it’s a fantastic way to increase your daily vegetable intake, which is crucial for long-term health benefits.

Cooking and enjoying this Creamy Vegetable Soup is also a wonderful way to practice self-care. Taking the time to prepare a homemade meal can be a meditative and rewarding experience, helping you to slow down and appreciate the nourishing power of wholesome ingredients.

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Ingredients:

Gluten-Free, Vegan, Serves 5

• 1 cup raw cashews
• 2 Tbsp olive oil
• 1 medium yellow onion minced
• 12 ounce baby potatoes quartered
• 1 cup celery diced
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1 tsp sea salt
• 9 sprigs fresh thyme
• 1 tsp fresh cracked black pepper
• 1/2 tsp fresh rosemary finely chopped
• 1 pound mixed frozen vegetables
• 15 ounce can chickpeas rinsed and drained
• 4 cups low sodium vegetable broth

Directions:

Soak the cashews in 2 cups of hot water while you make the rest of the recipe. Heat the oil in a Dutch oven over medium heat. Add the onions and celery; cook for 5 minutes or until softened. Next, add the potatoes, garlic, oregano, salt, pepper, thyme, and rosemary. Cook for another 5 minutes. Stir in the frozen vegetables and chickpeas.

Add the broth and bring it to a boil, stirring and scraping the bottom of the pan. Reduce the heat to medium-low and simmer covered for 20-25 minutes or until the potatoes are tender. Transfer cashews into a blender on high until smooth. Pour the cashew mixture into the soup and simmer for 8-10 minutes. Remove thyme stems, season to taste, and blend if desired.