Creamy Quinoa Soup

This rich and creamy quinoa soup is the perfect cozy comfort food and it’s completely plant-based. A rainbow of vegetables are simmered with quinoa and cannellini beans, and a rich homemade cashew cream takes this soup to the next level. This rich and creamy quinoa soup is the perfect cozy comfort food and it’s completely plant-based. A rainbow of vegetables are simmered with quinoa and cannellini beans, and a rich homemade cashew cream takes this soup to the next level. Learn more

In a large pot or Dutch oven, heat olive oil over medium heat for 30 seconds. Add onion, carrots, and celery and sauté for 10 minutes, stirring occasionally. Add garlic and continue to cook for 1 minute.

Add Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.

Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.

Creamy Quinoa Soup

Creamy Quinoa Soup

In a large pot or Dutch oven, heat olive oil over medium heat for 30 seconds. Add onion, carrots, and celery and sauté for 10 minutes, stirring occasionally. Add garlic and continue to cook for 1 minute.

In a large pot or Dutch oven, heat olive oil over medium heat for 30 seconds. Add onion, carrots, and celery and sauté for 10 minutes, stirring occasionally. Add garlic and continue to cook for 1 minute.

Add Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.

Add Italian seasoning, beans, quinoa, tomatoes, and vegetable broth and bring to a boil.

Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.

Reduce heat to low and simmer for 20-25 minutes or until the quinoa is fluffy.

While soup is cooking, add cashews to a heat safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.

While soup is cooking, add cashews to a heat safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.

Add the cashews and soaking liquid to a blender and blend until smooth.

Add the cashews and soaking liquid to a blender and blend until smooth.

Stir cashew cream into the soup.

Stir cashew cream into the soup.

Add kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.

Add kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.

Get the full recipe at iheartvegetables.com

Get the full recipe at iheartvegetables.com