Cashew Vegetable Soup

Cashew Vegetable Soup

This is one of my favorite soup recipes from when I was a child!

Course Soup
Cuisine American
Keyword potato soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 cups
Calories 74 kcal


BOIL water in tea kettle.

PREPARE veggies.

COOK in 6-quart pot, with enough boiling water to cover veggies.

  • 2 medium onions chopped
  • 6 cloves garlic
  • 1 lb sliced carrots
  • 2 ½ lb potatoes peeled and sliced
  • 1 small cabbage thinly sliced, about 8-10 cups

BLEND cream for soup and POUR into cooked veggies.

  • 1 ½ cups cashews OR blanched almonds
  • 2 ½ cups water dipped from the soup
  • 2 Tbsp onion powder
  • 1 ½ Tbsp salt adjust to taste

ADD after done cooking.

  • 6 cups broccoli flowerettes cut small


  1. CHOP vegetables into kettle.
  2. POUR boiling water to barely cover vegetables.
  3. SIMMER over medium-high heat until vegetables are almost done.
  4. BLEND nuts, onion powder, salt, and water until very smooth.
  5. POUR into vegetables.
  6. ADD broccoli.

  7. SHUT off heat and let SIT for 15-20 minutes before serving OR chill if serving the next day.

Recipe Notes

Be sure to always use fresh onion and minced garlic in your vegetable soups–it adds a world of flavor that no seasoning can ever compete with! 

Nutrition Facts
Cashew Vegetable Soup
Amount Per Serving (1 cup)
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 465mg20%
Potassium 258mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 3328IU67%
Vitamin C 33mg40%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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