Yup…it’s soup because that’s how I roll!
Sometimes self care is really getting back to basics:
Nourishing our body with good food, staying hydrated with good quality water, movement and exercise, sleep, setting boundaries, etc.
So soup is perfect, especially for today since it’s cooler, remember it’s still only June, and it’s a rainy day where I am.
This new favourite is from “The Oh She Glows Cookbook” by Angela Liddon
10-Spice Vegetable soup with Cashew Cream
3/4 cup Raw cashews (soaked and drained)
soak in water overnight or in boiling water for 20-30 minutes.
1 cup Vegetable stock/broth
1 tbsp Extra virgin olive oil
1 onion Sweet onion (diced)
3 cloves Garlic (minced)
3 med Carrots (peeled, chopped)
1 Red bell pepper (chopped)
1.5 cup Sweet potato (chopped)
2 stalk(s) Celery (chopped)
28 oz Diced tomatoes, canned
5 cup Vegetable stock/broth
19 oz Chickpeas, drained and rinsed
3 cups Spinach or kale, chopped
Salt and pepper, to taste
1. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
2. Make 10-spice blend**
1 tbsp Basil, dried
1 1/2 tsp Black pepper
1 tsp Cayenne pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Oregano, dried
2 tbsp Paprika
1 1/2 tsp Sea salt
2 tsp, ground Thyme, dried
**(or use store bought Cajun or Creole Seasoning to taste)
3. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season with sea salt.
4. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and 1-2 Tbsp 10-spice blend. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
5. Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more 10-spice mix, to taste.
The recipe makes a large pot and improves with age, so left overs are even more yummy and it’s the perfect way to nourish your body!