This soup is everything! It’s creamy, indulgent, loaded with veggies, healthy, and an easy one pot meal you can make ahead on those busy weeknights! A super simple cashew cream gives this soup it’s rich and comforting goodness without the heaviness from dairy based soups. This is a MUST to make tonight!
1 TBS avocado oil
1 red onion, chopped
2 leeks, white parts only, chopped
5 cloves garlic, minced
3 carrots, peeled and chopped
4 cups potatoes, peeled and chopped
1 tsp sea salt
1/4 tsp ground black pepper
2 quarts (8 cups) vegetable broth, divided
1 15 oz can navy beans, drained and rinsed
1 cup raw cashews (soaked for 4 hours)
10 oz package frozen spinach
salt and pepper to taste
Heat oil in a large pot over medium-high heat. Add onions, and saute for 4-5 minutes, until soft. Add leeks, cook for additional 3 minutes. Next, add garlic, carrots, potatoes, salt and pepper, cooking for an additional 5 minutes. Add 5 cups of vegetable broth and beans, bring to a slow boil, then reduce heat to low and simmer for 15-20 minutes, until potatoes are soft.
In a high-speed blender, add cashews with 3 cups of vegetable broth and blend. Add cashew cream and frozen spinach to the soup. Increase heat to medium-high. Soup is ready to serve once spinach is thawed and wilted. Add salt and pepper to taste. Maybe even a couple dashes of cayenne pepper if you like some spice!