Ingredients
Scale
- 1 large carrot (peeled and chopped)
- 1–2 stalks celery (chopped)
- 7 oz broccoli florets
- 1 medium onion (diced)
- 4 garlic cloves (minced)
- 5–6 cups vegetable broth
- 1 ½ cups plant-based milk
- 1 tbsp lemon juice
- 1 (15 oz) can white cannellini beans (drained and rinsed)
- 7 oz dry pasta (gluten-free option available)
- ½ cup cashews (soaked)
Instructions
- Soak cashews for at least 2 hours or boil until soft.
- Blend soaked cashews with rinsed cannellini beans, plant-based milk, lemon juice, and salt until smooth. Set aside.
- In a large pot over medium heat, sauté onion, carrot, celery, and broccoli in oil for about 4 minutes. Add minced garlic and spices; cook for another minute.
- Add vegetable broth to the pot and bring to a boil. Stir in the cashew cream mixture; let simmer for 6-8 minutes.
- Add dry pasta to the soup; cook according to package instructions until al dente.
- Adjust seasoning to taste and garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg