Vegan Golden Soup
Soup & Chili, Vegan Alternatives
Ingredients
- 4 tbsp olive oil, divided
- 15 oz can chickpeas, drained and rinsed
- 1 large sweet potatoes, peeled and cubed, divided
- 1 head cauliflower, cut into bite size pieces, divided
- 1 Tbsp all-purpose seasoning
- 3-4 medium carrots, chopped
- 1 medium onion, diced
- 1 cup raw cashews
- 3 cloves garlic, roughly chopped
- 1 Tbsp fresh ginger, grated
- 1 Tbsp turmeric
- 1 Tbsp red curry paste
- 2 tsp salt, more or less to taste
- 1 tsp black pepper, more or less to taste
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 cups vegetable stock
- 1 Tbsp lemon juice
Description
You will love how delicious this vegan golden soup is with every spoonful you take! Not to mention how the nutrition benefits will uplift you!
Directions
1. To start you’re going to preheat the oven to 425°F.
2. Into a large bowl add in all your chickpeas, and then 1/2 your sweet potatoes and cauliflower. Drizzle with oil and all purpose seasoning. Stir together well.
3. Then spread onto a large baking sheet and cook for 20-25 minutes.
4. While that’s cooking, into a large dutch oven or heavy bottomed pot, you’re going to add ore oil and then cooking your onions, garlic, cashews and remaining sweet potato and cauliflower.
5. You’ll want to allow this mixture to cook for 6-8 minutes, stirring often. Your onion should have started to softened and the ingredients are becoming fragrant.
6. Then stir in your spices and add the vegetable stock.
7. Bring this to a boil, then lower heat and cover so the ingredients can simmer. You will continue cooking this until a fork easily pierces through your ingredients which will be about 10-15 minutes.
8. Finally, working in batches if needed, add your ingredients from your pot to a blender and blend until creamy.
9. The consistency will be creamy, almost bisque like. If you’re prefer a thinner texture, you can pour the blender ingredients back into your pot and add additional stock.
10. Finally, you’re going to pour into bowls and top with your vegetables from roasting earlier.
Notes
Substitute red curry paste with:
- 1 Tbsp tomato paste
- 1 tsp curry powder
- 1/2 tsp chili powder
- 1/4 red pepper flakes
Nutrition
Serving: 1.5cup | Calories: 288kcal | Carbohydrates: 32g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1264mg | Potassium: 684mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10456IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 4mg