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This is a lovely, rich soup that's perfect for winter weather. Pureed potatoes and cashew cream help give this nutty soup a creamy texture without the dairy.

Creamy Cashew and Chestnut Soup [Vegan, Gluten-Free]

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Ingredients You Need for Creamy Cashew and Chestnut Soup [Vegan, Gluten-Free]

For the Soup:
  • 2 tablespoons extra virgin olive oil
  • 1 white onion, chopped
  • 2 garlic cloves, minced
  • 1 cup celery, chopped
  • 1 bay leaf
  • Pinch of nutmeg
  • 2-3 teaspoons fresh thyme
  • Salt and pepper, to taste
  • 4 cups vegetable stock
  • 1 potato, diced
  • 1 can chestnuts, pureed

For the Cashew Cream:

  • 1/2 cup raw cashews
  • 1/4 cup water

How to Prepare Creamy Cashew and Chestnut Soup [Vegan, Gluten-Free]

To Make the Cashew Cream:
  1. In a blender, add cashews and water until smooth. Best done in a VitaMix or other high-powered blender. Set aside.

To Make the Soup:

  1. In a saucepan, heat olive oil. Add onion, garlic, and celery, and cook over medium heat until translucent.
  2. Add the bay leaf, nutmeg, salt and pepper, vegetable stock, potato, and chestnut puree. Bring to a boil, and let simmer for 30 minutes.
  3. Remove the bay leaf, and process in a blender, until smooth. Stir in cashew cream.
  4. Divide into bowls, and garnish with fresh thyme, and cashew cream.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Koko Brill

See My Recipes

Wholesome snacks and meals for the win!

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.

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