Cremige Gemüsesuppe Zutaten * 1 Tasse rohe Cashewnüsse * 2 EL. natives Olivenöl extra * 1 mittelgelbe Zwiebel, puppig gehackt * 1 Tasse gewürfelter Sellerie * 12 oz. Babyrote Kartoffeln, geviertelt (wenn größer, in mundgerechte Stücke geschnitten) * 3 Knoblauchzehen, gehackt * 2 TL. getrockneter Oregano * 1 TL. koscheres Salz * 3/4 TL. kalt gemahlener schwarzer Pfeffer * 8-10 Zweige frischer Thymian * 1/2 TL. puppig gehackter frischer Rosmarin (optional) * 1 (1-lb.) Sack gemischtes gefrorenes Grünzeug (ich verwende entweder eine California Blend oder Garden Blend) * 1 (15-oz.) Dose Kichererbsen, gespült und abgetropft * 4 Tassen niedrigeres Sodium Gemüsebrühe
Oo so creamy 😋 😍
Looks rich😍
This looks so delicious and cozy! Thank you for sharing the recipe! 🤤💚
Instructions
* Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
* Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 minutes, until softened. Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Stir in frozen vegetables and chickpeas.
* Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, covered, 20 to 25 minutes, until potatoes are tender.
* Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and simmer over medium-low, uncovered, until soup starts to thicken, about 8 to 10 minutes.
* Remove bare thyme stems and adjust seasonings as needed. Ladle soup into bowls and add garnishes of choice (more fresh herbs, crushed crackers, croutons, etc.)
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