Creamy vegetable soup

It's cold out. You've got lots of fresh fall and winter veggies on hand and maybe some random stuff in cans. You're in the mood for something hearty but also creamy and delicious. This soup is JUST the thing! Made with a cashew base, it's thick and creamy while also filled with all the veggies your heart wants. This just involves blending a few things in a blender, chopping up a bunch a veggies and letting it boil, then simmer in a pot for at least 20 minutes or so. It will also make your home smell delicious! This recipe was inspired by a recipe by Oh She Glows but modified to accommodate what I had on hand. I lay it out simple for you so you can do the same :)

Ingredients:

3/4-1 cup of raw cashews, soaked for at least a few hours if you are planning in advance, if not, they'll work dry too

6 cups veggie broth

2 teaspoons olive oil

4 cloves of garlic minced

1 onion chopped

your choice of veggies, all chopped: carrots, white potatoes, sweet potatoes, bell peppers, mushrooms, tomatoes, squash, celery, eggplant, spinach, leeks, chives, etc.

Canned items (whatever you have!): chic peas, beans of your choice, veggies, and/or tomatoes with juices (optional)

1 tablespoon 10 spice blend (like Trader Joe's mixed seasoning or a creole seasoning blend)

black pepper and sea salt to taste

2 bay leaves

baby spinach or destemmed kale leaves, chopped (optional)

Directions:

In a high speed blender, blend together cashews and at least 1-2 cups of the broth. Set aside.

Heat oil over medium heat in a large pot. Add onion and garlic and saute for 3-5 minutes until onion is translucent.

Add chopped veggies, cashew cream, remaining broth, and spices. Stir to combine and bring to a boil. Reduce heat to medium-low and add the bay leaves.

Simmer the soup for at least 20 minutes or until veggies are tender. Season with more salt and pepper to taste. During the last 5 minutes of cooking add spinach or kale, and beans if using. Remove and discard the bay leaves.