CREAMY PASTA SOUP! 🙌🍲 “It’s so rich, creamy, comforting, satisfying, and easy to make! 😍” elavegan .
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For the soup:
1 large (225 g) carrot peeled and chopped
1-2 stalks (75 g) celery chopped
7 oz (200 g) broccoli florets
1/2 tbsp oil
1 medium onion diced
4 garlic cloves minced
5-6 cups (1200-1400 ml) vegetable broth
Spice mix: 2 tsp onion powder, 2 tsp Italian seasoning, 1-2 tsp ground lovage (Maggi herb) or to taste, salt and pepper to taste
7 oz (200 g) dry pasta (I used gluten-free)
Fresh herbs to garnish
One 15 oz can white cannellini beans or any other white beans (drained and rinsed)
1/2 cup (75 g) cashews soaked (*see recipe notes)
1 1/2 cups plant-based milk
1 tbsp lemon juice
1/4 tsp salt
Watch the video (scroll down a bit) to see all instruction steps.
Soak cashews for a couple of hours OR boil them for 20 minutes in water until they are soft. Once the cashews are soft, transfer them to a blender, add the cannellini beans, the plant-based milk, lemon juice & salt and blend on high speed for about 2 minutes or until super smooth and creamy. Set aside.
For the soup: Heat oil in a large pot over medium heat, add the onion, all veggies and fry for about 4 minutes. Then add the garlic, the spices and fry for a further minute.
Add in the veggie broth (I first used 5 cups but had to add another cup later). Bring to a boil and then reduce the heat.
Now add the cashew-cannellini cream and stir. Let the soup simmer for about 6-8 minutes.
Finally, add dry pasta of choice and let the soup simmer for about 8-10 minutes or until the pasta is al-dente (check the package instructions). Stir frequently! If the soup is too thick either add more veggie broth or plant-based milk! Taste and adjust seasoning. You will most likely need to add more salt!
Garnish with fresh herbs and enjoy!