6 cups vegetable broth
3/4 cup raw cashews, soaked for at least 3-4 hours
1 TBSP extra virgin olive oil
3 cloves garlic, minced
1 medium sweet onion, diced
3 medium carrots, diced
1 medium bell pepper, chopped
1 large sweet potato, chopped into bite size pieces
2 large celery stalks, chopped
1 can diced tomatoes
1 can chickpeas
2-3 cups baby spinach or kale, chopped
1/2 tsp smoked paprik
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tso dried basil
1/8 tsp cayenne powder
Add cashews to a mason jar or small bowl, cover in water, and let soak for overnight or at least 3-4 hours. In a rush? For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
In a high speed blender, blend together drained cashews and 1 cup of the vegetable broth. Blend until smooth and set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion and sauté for about 3-5 minutes, or until the onion is translucent. Season generously with sea salt and pepper.
Next, add the chopped carrots, bell pepper, sweet potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth to the large pot. Add in seasonings. Stir well to combine. Bring mixture to a boil, reduce back down to medium-low. Season with additional salt and black pepper.
Let the soup simmer for abut 20 minutes uncovered, or until vegetables are tender. Stir occasionally. During the last 5 minutes of cooking, stir in the blended cashew & broth, spinach (or kale), and drained chickpeas. Add additional spices & seasonings if desired.
Enjoy immediately! Freezer-friendly: can freeze up to 6 weeks.