February calls for cozy bowls of nourishing soups like this one! It’s packed with fresh vegetables and warming spices like turmeric and coriander. Top with pumpkin seeds for a little added crunch and a boost of magnesium. If serving to a baby, use low-sodium vegetable broth, omit the salt and pumpkin seeds and chop the veggies into chickpea sized bites. Best to smash the navy beans before serving to a baby as well.
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Spiced Vegan Winter Soup Recipe
Spiced Vegan Winter Soup
Yield: 8 (1 serving = 2 cups)
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
February calls for cozy bowls of nourishing soups like this one! It’s packed with fresh vegetables and warming spices like turmeric and coriander. Top with pumpkin seeds for a little added crunch and a boost of magnesium. If serving to a baby, use low-sodium vegetable broth, omit the salt and pumpkin seeds and chop the veggies into chickpea sized bites. Best to smash the navy beans before serving to a baby as well.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 6 celery stalks (trimmed and chopped)
- 4 medium carrots (trimmed and chopped)
- 6 medium tomatoes (chopped)
- 2 (14-ounce)cans navy beans (rinsed and drained)
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 2 1/2 teaspoons sweet paprika
- 1/2 teaspoon black pepper (freshly ground)
- 2 teaspoons turmeric (ground)
- 1/2 teaspoon coriander (ground)
- 1 teaspoon salt
- 8 cups vegetable broth
- 1 cup raw cashews
- Juice of 2 lemons
- Chopped parsley or pumpkin seeds (optional; garnish)
Instructions
- Heat oil in a large soup pot over medium-high heat. Add the celery, carrots, onions, and garlic along with all of the spices and seasonings. Cook, stirring continuously until fragrant (5-6 minutes).
- Add all remaining ingredients except cashews, lemon juice, and parsley/pumpkin seeds. Bring mixture to a boil, then reduce heat to low.
- Remove 2 cups of soup and place in a high-speed blender. Add the cashews to the broth and blend until smooth. Return mixture to the soup pot and stir. Then cover and simmer on low for 15 minutes.
- Remove from heat, add lemon juice, cover and let rest for 10 minutes, then garnish with parsley/pumpkin seeds and serve hot.
- Store leftovers in an airtight container for up to 5 days in the fridge and 3-6 months in the freezer.
Nutrition Facts
Calories
312Fat
13Sat. Fat
2Carbs
40Fiber
9Net carbs
31Sugar
8Protein
13Sodium
1738Cholesterol
0
