Smooth, marvelous, ameliorating, and soooo heavenly! On the off chance that you love velvety dinners, you certainly need to check out this smooth pasta soup. The formula is veggie lover, sans gluten, and exceptionally simple to make.
I love all sort of soups, I truly do, in any case, I truly worship the velvety ones! They are simply so ameliorating, fulfilling, and heavenly! Most non-vegetarian white cream soups contain bunches of substantial cream as well as cream cheddar which makes them truly undesirable as I would like to think.
You won't discover these fixings in my velvety pasta soup. I utilized a mix of white cannellini beans and cashews to make this chowder phenomenal velvety, solid, protein-rich, and yummy!
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Ingredients
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
Cashew-Cannellini Cream:
- 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
Instructions
- 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! Make sure to also check out my delicious Vegan Lasagna Soup!
For more detail : bit.ly/3a5dST0
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