Do I have to soak the cashews?

Yes, soaking the cashews for at least 6 hours helps them blend into a much smoother, creamier consistency, essential for the soup's base.

Can I use a different type of bean instead of yellow string beans?

While the recipe specifically calls for yellow string beans, you could substitute with green beans or another tender bean, though the flavor profile might differ slightly.

How can I adjust the thickness of the soup?

If you find the soup too thick after all ingredients are added, you can easily thin it out by adding more water until you reach your desired consistency, as suggested in step 9.

How should I store leftover Creamy Yellow Bean Soup?

Leftover Creamy Yellow Bean Soup can be stored in an airtight container in the refrigerator for 3-4 days. It reheats well on the stovetop or in the microwave.

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Creamy Yellow Bean Soup
[Vegan]

LN By: Lena Novak

Author Bio

Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started... Read More

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A warm bowl of creamy yellow bean soup, garnished with fresh green dill and a sprinkle of black pepper, served on a rustic wooden surface.

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Discover more recipes with these ingredients

Creamy Yellow Bean Soup [Vegan]

Dairy Free

Vegan

Creamy Yellow Bean Soup with Mushrooms & Dill is an Easter European inspired comfort food. However, my recipe is healthier version, yet equally satisfying and delicious.

Ingredients You Need for Creamy Yellow Bean Soup [Vegan]

1/2 cauliflower washed and cut into smaller pieces
1 cup of water
1/2 cup raw cashews soaked for 6hours and rinsed
4 cups/ 32oz vegetable broth low sodium organic
2 cups yellow string beans, washed, removed ends and cut into smaller pieces
5 medium potatoes cut into cubes
1 1/2 cup cremini mushrooms sliced
1 onion medium size diced
4 cloves garlic diced
1/4 cup fresh dill diced
3 bay leaves
Black pepper to taste
Apple cider vinegar to taste
Himalayan pink salt to taste

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How to Prepare Creamy Yellow Bean Soup [Vegan]

In a large pot, bring the veggie broth into a boil and add potatoes with bay leaf and salt. Reduce the heat and let it simmer under the lid for 20 minutes.
When ready, add beans and cook for 10 minuets longer.
In a smaller pot, cook the cauliflower with 1 cup of water and salt for 15minutes, or until you can pierce easily with work.
In the meantime, sauté onion and garlic until translucent.
In the food processor, blend cauliflower with the water and cashew until smooth.
Add to the pot with beans and mix thoroughly
Sauté mushrooms with black pepper util you get slightly dark edges and add them to the soup.
Add dill and apple cider vinegar and adjust the taste.
You may add more water if you find the soup too thick.