Description
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.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 medium carrots, chopped
- 2 celery ribs, chopped
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 15oz can cannellini, drained and rinsed
- 1 cup white quinoa, uncooked
- 1 14.5oz can fire-roasted diced tomatoes
- 5 cups vegetable broth
- 1/2 cup cashews
- 1 cup water
- 1 cup torn kale, stems removed
Instructions
- In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds.
- Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally.
- Add the garlic and continue to cook for 1 minute.
- Add the 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.
- While the soup is cooking, add the 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.
- Stir in cashew cream into the soup.
- Add the kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender.