Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 white onion (chopped)
  • 4 medium carrots (chopped)
  • 4 celery ribs (chopped)
  • 3 garlic cloves (crushed)
  • 1 15oz can chickpeas, drained & rinsed
  • 1/3 cup white quinoa (uncooked)
  • 1 14.5oz can Tuttorosso Stewed Tomatoes*
  • 1 15oz can Tuttorosso Tomato Sauce
  • 4 cups vegetable broth
  • 1 tablespoon dried Italian herbs
  • 4 - 6 cups fresh spinach
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast (+ more if desired)
  • 1 teaspoon miso paste
  • 1/4 cup water
  • Salt & pepper to taste

Instruction

  • Heat oil in a large saucepan or dutch oven over medium heat. Add onion, carrots, celery and garlic and saute until carrots have started to soften, about 5 minutes. Season with salt and pepper.
  • Add chickpeas and quinoa to the mixture.
  • Roughly chop the stewed tomatoes, then add them, along with the juice, to the pot with the sauce, broth and herbs and stir to combine. Season with a bit more salt and pepper. Bring mixture to a boil, reduce to simmer and simmer, partially covered, for 20 - 30 minutes (or longer if desired).
  • While the soup is cooking, add the cashews, nutritional yeast, miso, water and 1/2 cup of the soup broth (just scoop it from the pot) into a high-powered blender and blend on high until smooth and creamy. This is your "cream"!
  • When ready to serve, stir in spinach and cashew cream. Taste and adjust seasonings as necessary (I stirred in a touch more nutritional yeast). Serve immediately!