10-Spice Vegetable Soup

Name: 10-Spice Vegetable Soup
Total time: 1 h
Yield: 11
Ingredients: 3/4 cup cashews raw soaked; 6 cups vegetable broth divided; 1 tablespoon extra virgin olive oil; 3 cloves garlic minced; 2 cups sweet onion diced, about 1 medium; 1 cup carrots peeled and chopped, about 3 medium; 1 red bell pepper or 1 cup jarred roasted red pepper, chopped; 1 1/2 cups sweet potato peeled and chopped, regular potato, or butternut squash; 1 cup celery chopped about 2 stalks; 28 ounces tomatoes diced with their juices; 2 tablespoons spice mix Homemade 10-, to taste; ground black pepper freshly; sea salt fine grain; 3 cups baby spinach or destemmed torn kale leaves; 15 ounces chickpeas or other beans, drained and rinsed; 2 tablespoons paprika smoked; 1 tablespoon garlic powder; 1 tablespoon oregano dried; 1 tablespoon onion powder; 1 tablespoon basil dried; 2 teaspoons thyme dried; 1 1/2 teaspoons ground black pepper freshly; 1 1/2 teaspoons sea salt fine grain; 1 teaspoon white pepper optional; 1 teaspoon cayenne pepper

OH SHE GLOWS(2)

Michelle Lewis: "Its not my favorite soup but I would make again…" Read More

25Ingredients

60Minutes

210Calories

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Ingredients

US|METRIC

11 SERVINGS

3/4 cup cashews (raw soaked)

6 cups vegetable broth (divided)

1 Tbsp. extra virgin olive oil

3 cloves garlic (minced)

2 cups sweet onion (diced, about 1 medium)

1 cup carrots (peeled and chopped, about 3 medium)

1 red bell pepper (or 1 cup jarred roasted red pepper, chopped)

1 1/2 cups sweet potato (peeled and chopped, regular potato, or butternut squash)

1 cup celery (chopped about 2 stalks)

28 oz. tomatoes (diced with their juices)

2 Tbsp. spice mix (Homemade 10-, to taste)

ground black pepper (freshly)

sea salt (fine grain)

3 cups baby spinach (or destemmed torn kale leaves)

15 oz. chickpeas (or other beans, drained and rinsed)

2 Tbsp. paprika (smoked)

1 Tbsp. garlic powder

1 Tbsp. oregano (dried)

1 Tbsp. onion powder

1 Tbsp. basil (dried)

2 tsp. thyme (dried)

1 1/2 tsp. ground black pepper (freshly)

1 1/2 tsp. sea salt (fine grain)

1 tsp. white pepper (optional)

1 tsp. cayenne pepper

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NutritionView More

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210Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories210Calories from Fat80

% DAILY VALUE

Total Fat9g14%

Saturated Fat1.5g8%

Trans Fat

Cholesterol

Sodium1100mg46%

Potassium610mg17%

Protein7g

Calories from Fat80

% DAILY VALUE

Total Carbohydrate28g9%

Dietary Fiber5g20%

Sugars7g

Vitamin A140%

Vitamin C50%

Calcium6%

Iron15%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(2)

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Michelle Lewis 7 years ago

Its not my favorite soup but I would make again. Love oh she glows recipes almost always really good!!!

Liz B. 8 years ago

Have made this a few times- good, healthy, but not my favorite of her soups. The cashews make the broth a tad mealy, no matter how long I blend. The spiced red lentil soup with kale is better!

10-Spice Vegetable Soup

Ingredients

Directions

NutritionView More

Notes

Recipe Tags

Reviews(2)

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