Creamy cashew, chickpea, and veggie soup

Why hello everyone!

Hope your week has been the best ever!!

This week has been CRAZY with all the new clients calls I have been busy with. I’m extremely excited to add a family to the team–mom, dad, AND daughter are all set out to get healthy together (you know who you are!!). I’ve never done a family, so I’m looking forward to see the power that comes when they have the ultimate support.

If you haven’t signed up for the 5 week Health Challenge-sign up quick!

It starts January 12th! Go HERE to see what it entails. It’s going to be a blast!!

So, I’ve figured out how I’m going to cook for the next little while. I’m going to make 2 fancy plant based meals each week, with lots of leftovers, and 10 minute meals for the rest of the days. So far I’ve done amazing vegan soup (featured below), and a 10 min. bowl of cabbage (softened juuust barely), rice/lentils, squash, lemon, salt, pepper, and bay leaf combo.

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It was kiiller! That with salad. Friday I will make spring summer rolls with raw veggies inside. So excited!! Eating clean feels amazing, especially after a long Christmas break of heavy foods.

Now for the soup.

This recipe has been altered from Oh She Glows. And this is her picture for it–gosh it looks much prettier than mine.

the soup (2)

I got her cookbook for Christmas–best present ever ever. I’ve been wanting it for months. Every clean eater should have one!!

I made a Josh-favorite bacon potato soup awhile back. It was amazing because it was loaded with

  • Bacon
  • Butter
  • Cream
  • Bacon grease
  • Milk

Good news is this one tastes JUST as good!! But all it has is nuts, veggies and beans. Amazing.

This soup is

  • Creamy

It tastes like there is a bunch of thick cream in it because it’s THAT creamy. Thank you, cashews.

  • Flavorful

Josh and I agree it tastes like there is meat in it because it’s THAT flavorful. Score!

  • Loaded with nutritents

Veggies. Nuts. Beans. My favorite food groups.

My number one suggestion is using a FOOD PROCESSOR (the one I use)—it made chopping veggies SO much faster.  I chopped the carrots and potatoes (in thin slices!!) in about 1 minute, verses 10 min by hand. If you don’t have one, ask for one for your birthday, for my sake. Cooking clean is a lot more convenient now!

Creamy cashew, chickpea, and veggie soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 servings


  • 3/4 cups raw cashews, soaked for 3-4 hours
  • 4 cloves garlic
  • 1 yellow onion
  • 6 cups vegetable broth
  • 1 1/2 cups chopped sweet potato
  • 1/2 c (or more) c butternut squash
  • 2 stalks of celery
  • 1 can chickpeas, drained
  • 1 cup spinach
  • 1 T spice blend (see instructions)
  • 2-3 bay leaves
  • Fine-grain sea salt and black pepper, to taste


  1. Combine 1 cup of vegetable broth with the soaked and drained cashews in a blender. Mix until smooth.
  2. Sautee garlic and onion in a large saucepan with either 1-2 T of water, or olive oil. You will use the same pan to combine the rest of the ingredients. Sautee until onion is translucent, 3-5 minutes.
  3. Add the vegetables, except for the spinach: sweet potato, squash, carrot, and celery. Feel free to add other veggies, such as bell peppers, drained tomatoes, etc. Add the rest of the 5 cups of vegetable broth, as well as the spices(see below) and bay leaves.
  4. Bring to a boil and then let simmer for 20 minutes., or until vegetables are tender--but not too soft. Add chickpeas and spinach the last 5 minutes of cooking.
  5. Add salt and pepper for taste.


Seasoning mixture:

2 T smoked paprika (it's important that it's smoked), 1 T onion powder, 1 T garlic powder, 1 T basil, 1 tsp cayenne pepper, 1 1/2 tsp fine grain salt, 1 1/2 tsp freshly ground black pepper.

Mix together. May add oregano, and thyme, 1 T of each.

Enjoy!! Let me know what you think!

I will use the leftovers as “salad dressing” over cabbage and spinach this week 🙂

If you like the cashew substitue idea, you might like this: How to make a recipe healthier: The Guide to Healthy Substitutes

Have a crazy good day everyone!! Make someone’s day, even if it’s just by a biiig smile.

And don’t forget to sign up for the Health Challenge!

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Have you ever used cashews instead of cream?? LIFE CHANGING!!

Do you make soup very often? I sure don’t…but things are going to change!

24 thoughts on “Creamy cashew, chickpea, and veggie soup

  1. Pingback: How to make a recipe healthier—the guide to healthy substitutes | The Gist of Fit

  2. Butternut squash is one of my favorite kinds of soup (just got introduced to it recently) and this basically just looks like the next level of deliciousness! I go back and forth liking chickpeas but I bet I’d like them in soup. And cashews? I bet they make it so creamy!
    Lauren @ ihadabiglunch recently posted…Sundays at SundaMy Profile

Serious! I would love to hear what you think about that!

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