Ingredients

The following ingredients have 4 Servings
  • 1 large carrot (peeled and chopped)
  • 1-2 stalks celery (chopped)
  • 7 oz broccoli florets
  • 1/2 tbsp oil
  • 1 medium onion (diced)
  • 4 garlic cloves (minced)
  • 5-6 cups vegetable broth
  • 2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1-2 tsp ground lovage (Maggi herb) ((optional))
  • Salt and pepper (to taste)
  • 7 oz dry pasta ((I used gluten-free))
  • Fresh herbs (to garnish)
  • 1 (15 oz) can white cannellini beans (or any other white beans (drained and rinsed))
  • 1/2 cup cashews (soaked (see notes))
  • 1 1/2 cups plant-based milk
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instruction

  • You can watch the video in the post for visual 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 cook 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, Vegan Parmesan Cheese, and enjoy!